Ingredients
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2 tablespoons olive oil
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1/2 teaspoon kosher salt
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1/2 teaspoon pepper
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1 large yellow onion, thinly sliced
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1 cup large pimento stuffed olive, quartered
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2 garlic cloves, thinly sliced
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1 pint grape tomatoes, halved
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3/4 cup dry white wine
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3/4 cup fresh Italian parsley, chopped
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1 lb boneless skinless chicken breast, cut into thirds
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1 cup long-grain rice
Instructions
- Heat the oil in a large skillet over medium heat.
- Put rice on to cook according to package directions.
- Season the chicken with salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate.
- 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.