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Chicken Niçoise
Prep 10min
Total35min
Ingredients8
Servings4
Viva la France! Black olives, garlic, onions and white wine flavor this quick and easy take on classic niçoise style.
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Ingredients
4boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1 1/4cups dry white wine or chicken broth (from 32-oz carton)
2medium red bell peppers, sliced
6Kalamata olives (2 oz), pitted, chopped
3cloves garlic, finely chopped
1/2cup frozen small whole onions
1tablespoon Italian seasoning
2cups hot cooked rice
Directions
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1
Remove any visible fat from chicken. In 10-inch nonstick skillet, heat 1/4 cup of the wine to boiling. Add chicken; cook, turning once, until brown. Remove chicken from skillet; keep warm.
2
In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
3
Add chicken; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when center of thickest piece is cut (170° F for breasts; 180° F for thighs). Serve over rice.
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Replacing saturated fats with unsaturated fats from olives may help lower blood cholesterol. But fats are high in calories so keep portions small.
Have black olives on hand? You can use them in place of the Kalamata olives.
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