Chicken Breasts Nicoise Recipes

CHICKEN NIçOISE

Steps:

• 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 to skillet; reduce heat to medium. Cook 10 to 15 minutes or until juice is no longer pink when centers of thickest pieces are cut. Serve over rice.

CHICKEN BREASTS NICOISE

Steps:

• Heat the olive oil in a large skillet over medium high heat.
• When hot, add the breasts; saute until well browned on both sides, 3 to 4 minutes per side.
• Remove and set aside.
• Add the onion and saute until softened, 3 to 4 minutes; add the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
• Add the tomatoes with their juice and crush lightly with a fork.
• Add the olives, red wine, broth, Pernod, if using, and herbes do Provence.
• Cook until reduced and thickened slightly, 8 to 10 minutes.
• Return the breasts to the skillet; reduce the heat to low.
• Cook, covered, turning once, until the chicken is no longer pink in the thickest portion when cut with a knife, 3 to 4 minutes per side.
• I like to serve this with rice and steamed runner beans.

CHICKEN NICOISE

Steps:

• Season chicken with salt and pepper. Warm oil, In a 5 1/2 quart dutch oven over medium-high heat. Add Chicken; brown on all sides, about 7 minutes total. Transfer chicken to plate.
• Reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic; cook 2 minutes more. Add squash, wine, 2 tbs parsley and 2 tsp tarragon. Cook, stirring occasionally, until squash is soft but not browned, about 4 minutes.
• Return chicken to pan; add tomatoes, olives and stock. Bring to a gentle simmer; reduce heat to low. Cover and simmer until chicken is cooked through, 25-30 minutes. Stir in 1 tbs parsley and teaspoons tarragon. Serve immediately.

GRILLED CHICKEN NICOISE

Steps:

• Drain tomatoes and pat them dry. (If using dry-packed, pour boiling water over them to re-hydrate. Let soften for 20 minutes. Drain and pat dry.
• Mince the garlic in a food processor fitted with a metal blade. Add the sun-dried tomatoes and the remainder of the marinade ingredients. Process until pureed to the consistency of a thick paste. Reserve 2 Tbsp of the marinade for the sauce. Taste and adjust seasonings.
• Place each chicken breast half between 2 pieces of wax paper. Use a mallet to pound them to 1/2-inch thickness.
• Place the chicken breasts in a large shallow glass dish. Pat/spread the marinade over the chicken. Turn chicken coat both sides evenly. Cover and refrigerate the chicken for a minimum of two hours and a maximum of eight.
• To make the sauce, combine the reserved marinade, lemon juice, sour cream, salt and pepper in a small mixing bowl and whisk until smooth. Taste and adjust seasonings. Set aside.
• Grill the chicken on medium-high heat. Grill about 3 inches from the heat for about 7 minutes on each side, or until opaque throughout.
• To serve, place the sauce in a small saucepan and over low heat gently heat to simmering. Place the chicken on a serving platter. Drizzle warm sauce over the chicken, and garnish with parsley. Serve immediately.