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Sauteed Chicken Provencal

Updated: Wednesday, February 5 2014, 03:40 PM EST
Servings: 4

INGREDIENTS:
4-Boneless Skinless Chicken cleaned and trimmed butterflied and cut  in  1/2   
4-Tomatoes, diced         
1 small jar -Olives, sliced                       
½ lb. -Mushrooms, Cleaned and Sliced    
2 medium-Onions, Small dice       
3 TBSP-Garlic, Fine Chop       
1 bunch-Green Onion,  Sliced           
1 jar-Capers, Drained and Rinsed   
8 TBSP-Olive Oil, 3-4 Tbsp for sautéing and 3-4 Tbsp for sauce
1 stick-Butter, cut into small cubes
Salt and Pepper to taste to season chicken
Salt and Pepper to taste for the sauce   


DIRECTIONS:
Season your cleaned and trimmed Chicken Breasts with salt and pepper. Heat a sauté pan and add Enough Olive Oil to Sautee the chicken.  After the Chicken is fully cooked set aside on serving dish to rest. Into already hot chicken pan add in remaining Olive Oil and bring to temp. To the oil add in the onions and mushrooms. Sauté this until tender and onions are translucent. To this add in the garlic olives and capers. Sautee this until up to temperature. Finish off by adding in the tomatoes and green onions tossing  a few times to bring up to an even temperature, finishing with a few cubes of butter. Tossing this to incorporate into a delicious sauce and season with salt and pepper. Pour this over your platter of Chicken and serve. This is great with other garden vegetables or roasted potatoes. Is even great with rice or pasta. This is a sauce that can be changed with whatever is fresh from your Kroger or garden. Fennel eggplant spinach or summer squash would be great changes to this dish. The garden is your leader on this dish.Sauteed Chicken Provencal


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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
 
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