This dish is pictured here: http://buttoni.wordpress.com/2009/0...ken-provencale/

I just realized this family favorite is Atkins friendly, so I thought I’d share it with you guys. Omit the wine if you’re still on Induction. It won’t be quite as good without the wine, but acceptable . I do this dish for company a lot and it’s always a hit! I actually won a Galveston Daily News holiday recipe contest with this recipe back in the 80′s. Can't remember the year, to be quite honest. You can actually make this dish ahead of time and just add the bell pepper and tomatoes for a brief simmer after guests arrive and thicken the sauce at the very last minute.

INGREDIENTS & DIRECTIONS:
Brown in large skillet:
4 4oz. pieces of chicken breast (or use a whole cutup bird)
1/4 c. olive oil.

Remove chicken from skillet. Brown the following in the drippings drippings:

4 slices of chopped bacon (or dry-cured Country Ham)
1/2 c. chopped onion
4 oz. sliced fresh mushrooms
2 lg. cloves minced garlic

When veggies are tender, add back chicken pieces. Add to the pot:

1.5 c. chicken broth or water
1/4 c. dry white wine (only if on OWL Phase)
1/4 tsp. dried thyme
1 small bay leaf
2 T. butter

Replace chicken into broth, simmer on low heat about 40 minutes until chicken is done and veggies are tender.

Finally, the last 4-5 minutes of cooking, right before you plan to serve, add to the pot:

1/2 c. green bell pepper cut into strips
4 plum tomatoes cut into large wedges.

Cook another 4-5 minutes only. You want the green peppers barely have gone limp and definitely not reduced to mush. You want the tomato wedges slightly soft but to stay in tact. Thicken slightly (only if desired) with a tablespoon of tomato paste. Bacon/ham usually makes this dish salty enough as is. Dip chicken onto serving platter and pour sauce over the meat.

I serve with a batch of good Mashed Cauliflower or steamed broccoli.

NUTRITIONAL INFORMATION: Makes 4 servings each contains:

504 calories
33.3 g fat
8 g carbs, 1.9 g fiber, 6.1 g NET CARBS
40 g protein

Hello...this sounds wonderful! Do you know what the carb count per serving would be without the wine?
Thank you!

I promise, it IS very good! I won the Galveston Daily News Thanksgiving recipe contest in the 80's with this one.

¼ cup white wine only has 1.5 carbs, so omitting it only drops the per serving carb count by ¼ of that amount of carbs, or .38 fewer carbs.

Sounds delicious Peggy.

I wonder if the quantity of the chicken is a typo, though. 4 4oz pieces of chicken breast would be one pound. A whole chicken cut up would be about 3-5 pounds. The quantities don't sound interchangeable to me.

They're NOT interchangeable. I'm just suggesting some larger families might want to use a whole bird, as I have done so in the past. The other ingredients don't change if you do that. Nutritional info on protein/fat would necessarily be different if you decide you need a whole bird.

Thank you so much for answering : )
I'll be making this with the white wine!!
Thanks again for the delicious recipe!!

Oh, good, as it's the wine that makes this dish IMO. Hope ya like it!