Golden Chicken With Tomatoes and Olives

Submitted by dicentra

"From Real Simple"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 1 large onion, thinly sliced
• 1 cup large pimento stuffed olive, quartered
• 2 garlic cloves, thinly sliced
• 1 pint cherry tomatoes, halved
• 3⁄4 cup dry white wine (such as Sauvignon Blanc)
• 3⁄4 cup fresh flat-leaf parsley, chopped

directions

1. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper.
3. Cook until golden brown, about 3 minutes per side. Transfer to a plate.
4. Add the onion to the skillet and cook, stirring occasionally, until slightly soft, 5 minutes.
5. Add the olives, garlic, and tomatoes and cook, stirring, for 2 minutes more. Return the chicken to the skillet, add the wine, and bring to a simmer.
6. Cook until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes. Stir in the parsley.
7. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the rice.