Side Pannel
Chicken Nicoise
Chicken Nicoise
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Side Dishes, Poultry, Onions
Ingredients List
- 1 1/4 c Dry white wine; OR
- -ready-to-serve fat-free
- -reduced sodium, chicken
- -broth
- 4 Boneless; skinless chicken
- -breast thighs, about 1
- -pound *
- 3 Cloves garlic; finely
- -chopped
- 1/2 c Frozen pearl onions
- 1 tb Italian seasoning
- 2 md Bell peppers; sliced
- 6 Kalamata olives;
- -pitted/chopped **
- 2 c Hot cooked rice
Directions
Heat 1/4 cup of the wine to boiling in a 10 inch nonstick skillet. Cook
chicken in wine, turning once, until brown. Remove chicken from skillet;
keep warm. Add garlic, onions, Italian seasoning, bell peppers, olives and
remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes. Add
chicken to skillet; reduce heat to medium. Cook 10-15 minutes or until
juice of chicken is no longer pink when centers of thickest pieces are cut.
Serve over rice. Serves 4.
*one pound boneless, skinless chicken breast halves can be substituted for
the thighs.
** 1/4 cup chopped pitted olives can be used instead of the Kalamata
olives.
chicken in wine, turning once, until brown. Remove chicken from skillet;
keep warm. Add garlic, onions, Italian seasoning, bell peppers, olives and
remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes. Add
chicken to skillet; reduce heat to medium. Cook 10-15 minutes or until
juice of chicken is no longer pink when centers of thickest pieces are cut.
Serve over rice. Serves 4.
*one pound boneless, skinless chicken breast halves can be substituted for
the thighs.
** 1/4 cup chopped pitted olives can be used instead of the Kalamata
olives.
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