Chicken Nicoise

By bakers_delight85

Ingredients

• 1 1/4 cups dry white wine or ready-to-serve fat-free reduced-sodium chicken broth
• 4 skinless boneless chicken thighs or breasts (1 pound)
• 3 cloves garlic, finely chopped
• 1/2 cup frozen pearl onions
• 1 Tbsp. Italian seasoning
• 2 medium bell peppers, sliced
• 6 chopped pitted Kalamata olives (2 ounces)
• 2 cups hot cooked rice

Details

Servings 4

Preparation

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.
Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes. Add chicken; 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.
Per serving: 290 calories, 8g fat, 75mg cholesterol
130mg sodium, 28g carb, 1g fiber, 27g protein