Wednesday, January 11, 2012

Golden Chicken with Tomatoes and Olives

  • 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
  • Cook the rice according to the package directions. Heat te 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                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. 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.


    shared at Real Simple

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