This light recipe for chicken, adapted from “The California Cook” by Diane Worthington, follows the popular trend toward Mediterranean flavors. It would be good served with tiny oven-roasted potatoes and green beans.
CHICKEN NICOISE
Preparation time: 15 minutes
Marinating time: 1 hour
Cooking time: 15 minutes
Yield: 4 servings
1/4 cup dry-packed sun-dried tomatoes
1-2 medium cloves garlic, peeled, coarsely chopped
1/3 cup Kalamata or other good black olives, pitted
1 teaspoon drained capers
2 tablespoons each, chopped: fresh basil, parsley
1 1/2 teaspoons each: Dijon mustard, balsamic vinegar
2 whole chicken breasts, boned, skinned, split
1 teaspoon olive oil
Freshly ground black pepper to taste
1/2 cup low-sodium chicken broth
1/2 teaspoon arrowroot dissolved in 1 teaspoon water
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1. Cover the tomatoes with boiling water in a small bowl; let soften 20 to 25 minutes. Drain.
2. Put tomatoes, garlic, olives, capers, basil, parsley, mustard and vinegar into a food processor or blender; process to a paste. Rub half of the paste into the chicken pieces. Refrigerate in a plastic food bag for at least 1 hour.
3. Heat the olive oil over medium heat in a non-stick skillet. Add the chicken in a single layer; cook through, about 5 minutes per side. Season with pepper. Remove from the pan and keep warm.
4. Pour the broth into the hot pan and boil 2 minutes. Stir in the remaining tomato-olive paste and the dissolved arrowroot. Cook 1 minute, until thickened. Pour over the chicken and serve.
Nutrition information per serving: 175 calories, 28 g protein, 5 g fat (1 g saturated), 5 g carbohydrates, 408 mg sodium, 68 mg cholesterol.