Stewed Chicken Niçoise

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4 servings (serving size: 1 chicken breast half and 1 1/4 cups sauce)


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2 teaspoons olive oil
1/4 cup minced shallots (about 3)
1 1/2 teaspoons dried thyme
1/2 teaspoon anchovy paste
4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 cups diced red potato (about 8 ounces)
1 cup (1-inch) cut green beans (about 4 ounces)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1 teaspoon sugar
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
4 garlic cloves, minced
10 oil-cured or black olives, pitted and halved


Heat oil in a large nonstick skillet over medium-high heat. Add shallots, thyme, and anchovy paste; sauté 2 minutes. Sprinkle chicken with pepper, and dredge in flour. Add chicken to pan, and sauté 2 minutes on each side. Add the potato and next 6 ingredients (potato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in olives; cover and simmer 15 minutes or until potato is tender.

Created date

May 2004

Nutritional Information

Calories 290
Caloriesfromfat 16 %
Fat 5.2 g
Satfat 0.9 g
Monofat 2.8 g
Polyfat 0.8 g
Protein 31.1 g
Carbohydrate 29.8 g
Fiber 2.8 g
Cholesterol 66 mg
Iron 4.1 mg
Sodium 581 mg
Calcium 102 mg