Golden Chicken With Tomatoes and Olives

By suedo

Ingredients

• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• 1/2 teaspoon Kosher salt and black pepper
• 1 large onion, thinly sliced
• 1 pint grape or cherry tomatoes, halved
• 1 cup large pimiento-stuffed olives, quartered
• 2 cloves garlic, thinly sliced
• 3/4 cup dry white wine
• 3/4 cup fresh flat-leaf parsley, chopped

Preparation

Step 1

1.Cook the rice according to the package directions.
2.Heat the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon each salt and pepper. Cook until golden brown, 3 to 4 minutes per side. Transfer to a plate.
3.Add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes.
4.Return the chicken to the skillet and add the wine. Simmer until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes. Stir in the parsley. Serve with the rice.