Name: Stewed Chicken Niçoise
Yield: 4 servings (serving size: 1 chicken breast half and 1 1/4 cups sauce)
Ingredients: 2 teaspoons olive oil; ¼ cup minced shallots (about 3); 1 ½ teaspoons dried thyme; ½ teaspoon anchovy paste; 4 (4-ounce) skinned, boned chicken breast halves; ¼ 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); ½ cup dry white wine; ½ 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.

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Stewed Chicken Niçoise

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