Cooking term time again:
Provençale – denoting a dish cooked in a sauce made with tomatoes, garlic, and olive oil. Also related as coming from the French region of Provence – a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône River on the west to the Italian border on the east, and is bordered by the Mediterranean Sea on the south.
Provençale Chicken Supper
I take a perverse pleasure in seeing a “high-class” word like Provençale paired with a solidly midwestern word Supper. Oh, yeah, it was tasty too!
A pretty basic dish.
Peppers, beans and tomatoes.
I feel just like a Minnesotan in southern France!
Provençale Chicken Supper
Servings: 4 servings (serving size: 1 chicken breast half and 1 cup bean mixture)
Ingredients:
4 (6-ounce) chicken breast halves, skinned
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup diced yellow bell pepper
1 (15.5-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
Directions:
1. Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.
Nutritional Info: Calories: 281
Fat: 2.2g
Saturated fat: 0.6g
Monounsaturated fat: 0.5g
Polyunsaturated fat: 0.5g
Protein: 44.9g
Carbohydrate: 18.1g
Fiber: 4.7g
Cholesterol: 99mg
Iron: 3.2mg
Sodium: 495mg
Calcium: 86mg
Source: http://www.myrecipes.com/recipe/provenale-chicken-supper-10000000354828/
Rantings of an Amateur Chef 
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