Filed Under (Recipes) by Debbie on 06-08-2007

3-4 chicken tenders per person (or use breasts cut into long thin strips)

Salt and pepper (keep on boat)

Olive oil (or what ever kind of cooking oil you use, keep this on the boat!)

1-2 cloves garlic, minced (buy a garlic press and leave on boat)

1 can chicken broth, about 2 cups

2 teaspoons dried herbs de Provence (yes I bring mine from home)

1 bottle white wine (one you like to drink)

1-teaspoon butter or margarine

1-teaspoon fresh lemon juice (ok you can omit if you don’t have)

1- medium potato per person (no red ones?  Just use what you have.)

Open the bottle of wine and pour the galley goddess a glass.


Provencal Chicken w/baked potato and green beans

Cut potatoes into quarters, place in pan and cover with water, bring to a boil then cook on low, when tender drain.  If you are working with a single propane burner you can still make this.  Just boil the potatoes till cooked and put in a bowl to wait.  They will be added to the chicken dish later to heat through.


Pour a small amount of oil into largest fry pan and heat.  Salt and pepper the chicken and place in fry pan.  Cook about 3 minutes each side or until done, remove from pan.  You could place them with the potatoes.  Pour about a cup of wine in the hot fry pan and scrape up any small pieces of chicken stuck to the pan, boil until reduced by about half.


Add garlic and cook 1 minute (don’t let it burn) then add broth and herbs de Provence and bring to a boil.  Then add butter and lemon juice, chicken and potatoes (or you could have bake potatoes instead), reduce heat and cook until chicken and potatoes are heated through.


Grab a bag of salad greens and toss on plates, drizzle a bit of oil and lemon juice over it.  Serve chicken and potatoes with the sauce and enjoy another glass of wine.


If you’d like to B-B-Q your chicken tenders but want something unique you can mix 4 tablespoons butter (or olive oil) with 1 minced clove of garlic, and add ¼ teaspoon of herbs de Provence.  Then salt and pepper the chicken and just as it’s almost done B-B-Q’ing, baste with the garlic herb butter.  Yummy!

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