Italian Chicken Provencal aka red wine vinegar & garlic yumminess

Being married to an Italian has it's dietary drawbacks - rich food and poundage. I have revised this recipe so that it is still rich and full flavored, but a little easier on the hips!

ITALIAN CHICKEN PROVENCAL
2 tablespoons olive oil
2 tablespoons butter
4 teaspoons minced garlic jar
2 large slices EXTRA SOUR sourdough bread
1/2 cup red wine vinegar
1 teaspoon sea salt
1 teaspoon white pepper
1/2 teaspoon ground basil
1 large bay leave, deveined and crumbled
1/4 cup slivered almonds
1 cup home made chicken broth*
juice of 1 lemon
1/2 cup mayonnaise**
6 chicken breasts

• Using a mortar and pestle revive the seasoning scents of the basil, bay leaf, salt and pepper by grinding fine.
  
• Whisk together the red wine vinegar, salt, pepper, bay leaf and basil.
• Pour over the bread slices and soak the bread in the red wine vinegar mixture until all the vinegar is absorbed by the bread.
• Heat olive oil in large skillet over a medium high heat.
• Add garlic to skillet and saute' until fragrant. With a slotted spoon transfer the garlic to the food processor.
• Lightly brown the bread on both sides in the olive oil. Transfer to a small food processor.
• Add the butter to the skillet so it can melt into the olive oil while you make the paste. Remove from heat.
  
• Add the almonds to the food processor. Process until you have a paste.
• Gradually add the broth to the paste to form a sauce.
  
• Return the skillet to the heat and brown chicken pieces on both sides until golden.
• Add the sauce mixture to the skillet. Cover and simmer about 20 minutes until chicken is cooked through.
• Transfer chicken to a serving dish and keep warm.
• Whisk mayonnaise and lemon juice into the sauce in the pan until smooth.
• Pour over chicken and Parmesan Potatoes. I serve it with asparagus. The sauce is a perfect compliment for it.
  
• Serve & Enjoy!
  

*1 cup boiling water + 1 teaspoon Better than Bouillon Chicken Base
**light works well too

♥