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Suggest a better descriptionHeat 1/4 cup of the wine to boiling in a 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 10-15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over rice. Serves 4. *one pound boneless, skinless chicken breast halves can be substituted for the thighs. ** 1/4 cup chopped pitted olives can be used instead of the Kalamata olives. Per serving: 245 calories, 6 grams fat (CFF-55), 45 mg. cholesterol, 130 mg. sodium, 29 grams carbohydrate, 18 grams protein Diet Exchanges : 2 starch, 2 very lean meat, 1 fat MC formatting by bobbi744@sojourn.com Recipe by: Betty Crocker, Speedy Summer Suppers, p. 76 Posted to MC-Recipe Digest by Roberta Banghart
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Serving Size: 1 Serving (534g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 574 | ||
Calories from Fat: 94 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 230.3mg | 71 % | |
Sodium 266.1mg | 9 % | |
Potassium 820.5mg | 22 % | |
Total Carbohydrate 39.9g | 12 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 37.6g | ||
Protein 74.3g | 106 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 574
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