Recipe - Chicken Nicoise

1 One fourth cup Dry white wine; OR
readytoserve fatfree
reduced sodium, chicken
broth
4 Boneless; skinless chicken
breast thighs, about 1
pound *
3 Cloves garlic; finely
chopped
One half cup Frozen pearl onions
1 tablespoon Italian seasoning
2 md Bell peppers; cut or sliced up
6 Kalamata olives;
pitted/chopped **
2 cup Hot cooked rice

Heat One fourth cup of the wine to boiling in a 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 1015 minutes or until
juice of chicken is no longer pink when centers of thickest pieces are cut.
Serve over rice. Serves 4.

*one pound boneless, skinless chicken breast halves can be substituted for
the thighs.

** One fourth cup chopped pitted olives can be used instead of the Kalamata
olives.

Per serving: 245 calories, 6 grams fat (CFF55), 45 mg. cholesterol, 130
mg. sodium, 29 grams carbohydrate, 18 grams protein Diet Exchanges
: 2 starch, 2 very lean meat, 1 fat MC formatting by bobbi744@sojourn.com

Recipe by: Betty Crocker, Speedy Summer Suppers, p. 76

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
May 01, 1998