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Stewed Chicken Niçoise

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.