Chicken Breasts Nicoise

1. 1

   Heat the olive oil in a large skillet over medium high heat.

2. 2

   When hot, add the breasts; saute until well browned on both sides, 3 to 4 minutes per side.

3. 3

   Remove and set aside.

4. 4

   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.

5. 5

   Add the tomatoes with their juice and crush lightly with a fork.

6. 6

   Add the olives, red wine, broth, Pernod, if using, and herbes do Provence.

7. 7

   Cook until reduced and thickened slightly, 8 to 10 minutes.

8. 8

   Return the breasts to the skillet; reduce the heat to low.

9. 9

   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.

10. 10

    I like to serve this with rice and steamed runner beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.