Golden Chicken With Tomatoes and Olives

Serves 4
Hands-On Time: 20m
Total Time: 30m

Ingredients

* 1 cup long-grain rice
* 2 tablespoons olive oil
* 1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
* 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

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 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.

4. Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes.

5. 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.

6. Stir in the parsley. Serve with the rice.