Chicken Breasts Nicoise

Recipe by MarieRynr
READY IN: 40mins




  • 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.