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Chicken Niçoise

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Viva la France! Black olives, garlic, onions and white wine flavor this quick and easy take on classic niçoise style.

Chicken Niçoise

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

  • 4 boneless skinless chicken breasts or thighs (about 1 1/4 lb)
  • 1 1/4 cups dry white wine or chicken broth (from 32-oz carton)
  • 2 medium red bell peppers, sliced
  • 6 Kalamata olives (2 oz), pitted, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 cup frozen small whole onions
  • 1 tablespoon Italian seasoning
  • 2 cups hot cooked rice

Instructions

  • Step 
    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.
  • Step 
    2
    In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
  • Step 
    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.

Nutrition

330 Calories
7g Total Fat
35g Protein
30g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
190mg
8%
Potassium
460mg
13%
Total Carbohydrate
30g
10%
Dietary Fiber
2g
10%
Sugars
3g
Protein
35g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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