1 pound boneless, skinless chicken breasts, cut into thirds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 large yellow or other kind of onion, thinly sliced
1 cup large pimiento-stuffed olives, quartered
2 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
1/4 cup dry white wine (sauvignon blanc)
1/4 cup fresh flat-lear parsley, chopped
Instructions
COOK the rice according to the package directions.
HEAT the oil in a large skillet over medium heat. Season the
chicken with the salt and pepper. Cook until golden brown, about 3
mins per side. Transfer to plate.
ADD the onion to skillet and cook, stirring occasionally, until
slightly soft, 5 minutes. Add the olives, garlic, and tomatoes and
and cook, stirring, for 2 mins more.
RETURN the chicken to the skillet, add the wine, and bring to a
simmer. Cook until the chicken is cooked hrough and the sauce
has slightly thickened, 4 to 6 mins.
STIR in the parsley. Divide the chicken among individual plates and
spoon the sauce over the top. Serve with rice.
Originally Submitted
1/24/2009
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