Tomato And Olive Chicken

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast, cut into thirds
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 large yellow onion, thinly sliced
• 1 cup large pimento stuffed olive, quartered
• 2 garlic cloves, thinly sliced
• 1 pint grape tomatoes, halved
• 3/4 cup dry wine
• 3/4 cup fresh italian parsley, chopped

Recipe

• 1 heat the oil in a large skillet over medium heat.
• 2 put rice on to cook according to package directions.
• 3 season the chicken with salt and pepper. cook until golden brown, about 3 minutes per side. transfer to a plate.
• 4 add the onion and cook, stirring occasionally, until slightly soft, 5 minutes. 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. 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.