Golden Chicken With Tomatoes
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 236.59 ml long-grain rice
- 29.58 ml olive oil
- 453.59 g chicken breast, cut into thirds
- 2.46 ml kosher salt
- 2.46 ml black pepper
- 1 large yellow onion
- 2 garlic cloves
- 473.19 ml cherry tomatoes, halved
- 177.44 ml dry white wine
- 177.44 ml fresh flat-leaf parsley, chopped
directions
- Cook the rice according to the package directions.
- Chop onion and garlic.
- Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate.
- Add the onion to the skillet and cook, stirring occasionally, until slightly soft, 5 minutes.
- Add the garlic, and tomatoes and cook, stirring, for 2 minutes more.
- Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes.
- Stir in the parsley. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the rice.
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