Stewed Chicken Niçoise

• 2 teaspoons olive oil
• 1/4 cup minced shallots (about 3)
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon anchovy paste
• 4 (4-ounce) skinned, boned chicken breast halves
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 cups diced red potato (about 8 ounces)
• 1 cup (1-inch) cut green beans (about 4 ounces)
• 1/2 cup dry white wine
• 1/2 cup fat-free, less-sodium chicken broth
• 1 teaspoon sugar
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
• 4 garlic cloves, minced
• 10 oil-cured or black olives, pitted and halved

1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, thyme, and anchovy paste; saute 2 minutes. Sprinkle chicken with pepper, and dredge in flour. Add chicken to pan, and saute 2 minutes on each side. Add the potato and next 6 ingredients (potato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in olives; cover and simmer 15 minutes or until potato is tender.

olive oil, shallots, thyme, anchovy paste, black pepper, flour, red potato, green beans, white wine, chicken broth, sugar, italianstyle stewed tomatoes, garlic, oil

Taken from www.myrecipes.com/recipe/stewed-chicken-nioise (may not work)