Chicken Nicoise

Title:
Chicken Nicoise

Yield:
4 Servings

Categories:
Chicken,
Main
Dishes,
Onions,
Side
Dishes




Ingredients:





 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






 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.


 


 Per serving: 245 calories, 6 grams fat (CFF-55), 45 mg. cholesterol, 130


 mg. sodium, 29 grams carbohydrate, 18 grams protein Diet Exchanges


 : 2 starch, 2 very lean meat, 1 fat MC formatting by bobbi744@sojourn.com


 


 Recipe by: Betty Crocker, Speedy Summer Suppers, p. 76


 


 Posted to MC-Recipe Digest by Roberta Banghart 
on


 May 01, 1998