Chicken Niçoise

Chicken Niçoise

Bring the flavors of France to your dinner table with this easy spin-off on a famous salad.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

4

servings

1 1/4
cups dry white wine or Progresso® chicken broth (from 32-ounce carton)
4
boneless skinless chicken thighs (1 pound)
3
garlic cloves, finely chopped
1/2
cup frozen pearl onions
1
tablespoon Italian seasoning
2
medium bell peppers, sliced
6
Kalamata olives, pitted and chopped
2
cups hot cooked rice
  1. 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.
  2. Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes.
  3. Add chicken to skillet; reduce heat to medium. Cook 10 to 15 minutes or until juice is no longer pink when centers of thickest pieces are cut. Serve over rice.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Niçoise refers to dishes that are typical of the cuisine found in and around Nice, a city on the French Riviera. These foods often contain olives, garlic, onions and herbs.
Substitution
You can substitute 1 pound of boneless, skinless chicken breast halves for the thighs. Use 1/4 cup of chopped pitted ripe olives instead of the Kalamata olives.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 245
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 2 g,),
  • Cholesterol 40 mg;
  • Sodium 105 mg;
  • Total Carbohydrate 30 g
    • (Dietary Fiber 2 g,
  • Protein 18 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Very Lean Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.