Recipe by MarieRynr
An absolute must when visiting Nice is a visit to the spectacular food market in the old section of the city. Along with seasonal produce, vendors set up incredible displays of olives. Among them are the briny black nicoise olives featured in this recipe. You can find them in specialty food markets or you can substitute Greek kalamata olives, if necessary. In any case, you won't be dissappointed. This is a delicious recipe.
Top Review by CASunshine
This was sooooo good and had such a variety of flavors. I used the kalamata olives as our grocery store didn't have pitted nicoise olives and used Sambuca in place of the Pernod. Really delicious and the leftovers were even better. The kalamatas gave it an interesting color, though, so maybe next time I'll give them a better rinse. Thanks!
- 2 tablespoons olive oil
- 6 (6 ounce) boneless skinless chicken breasts
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup pitted and coarsely chopped nicoise olives or 1 cup kalamata olive
- 1⁄2 cup red wine
- 1⁄2 cup reduced-sodium chicken broth
- 1 tablespoon Pernod, optional
- 1 teaspoon herbes de provence
Directions See How It's Made
- 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.