Provençale Chicken Supper

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Provençale Chicken Supper
Cooking Light, SEPTEMBER 1999

Um…can you say bland?? All the recipe calls for is some salt and pepper and 2 teaspoons of basil. I should have thought…but I didn’t. This really needs more spices and herbs than that. After we ate, I added more basil and some thyme to the crock pot as it was cooling down hoping it would make the lunch taste a little better.

It was VERY easy to make, but bland. I would DEFINITELY use split chicken breasts and remove the skin. We used boneless, cause that’s what we had, and it was a little on the dry side. I would try a can of tomatoes with basil and garlic, too.

Measuring cups and spoons
Crock pot (with liner for easy clean up)
Wooden spoon
Serving spoon