Chicken Nicoise: The Best Chicken Nicoise Recipe from Cook'n

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	Chicken Nicoise

Serves: 4

PREP: 10 MIN * COOK: 25 MIN * 4 SERVINGS

   1 1/4 c dry white wine or chicken broth
   4 boneless skinless chicken breast halves (about 1 pound)
   3 clove garlic, finely chopped
   1/2 c frozen pearl onions
   1 tbs Italian seasoning
   2 medium yellow bell pepper, sliced
   6 Kalamata olives, pitted and chopped
   2 c hot cooked rice

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Heat 1/4 cup of the wine to boiling in 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 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over rice.

1 SERVING: Calories 330 (Calories from Fat 90); Fat 10g (Saturated 3g); Cholesterol 70mg; Sodium 125mg; Carbohydrate 32g (Dietary Fiber 2g); Protein 27g
% DAILY VALUE: Vitamin A 4%; Vitamin C 46%; Calcium 6%; Iron 24%
DIET EXCHANGES: 2 Starch, 3 Lean Meat

Betty's Tip
Niçoise comes from the French phrase meaning "as prepared in Nice," referring to dishes prepared in the Riviera part of France. Niçoise dishes typically have tomatoes, olives, garlic and anchovies.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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