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Chicken Niçoise

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Betty Crocker Kitchens
Updated Jun 12, 2008
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Bring the flavors of France to your dinner table with this easy spin-off on a famous salad.

Chicken Niçoise

  • Prep Time 10 min
  • Total 35 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    2
    Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes.
  • Step 
    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.

Nutrition

245 Calories
7 g Total Fat
18 g Protein
30 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
245
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
40 mg
Sodium
105 mg
Potassium
380 mg
Total Carbohydrate
30 g
Dietary Fiber
2 g
Protein
18 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
36%
36%
Calcium
6%
6%
Iron
18%
18%
Exchanges:
2 Starch; 2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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