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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This has a nice savory Mediterranean-style sauce which is also great for pasta, shrimp, or fish. Adapted from Real Simple Magazine May 2007. Ingredients:
1 cup long-grain rice |
2 tablespoons olive oil |
1 lb boneless skinless chicken breast, cut into thirds |
1/2 teaspoon kosher salt |
1/2 teaspoon pepper |
1 large yellow onion, thinly sliced |
1 cup large pimento stuffed olive, quartered |
2 garlic cloves, thinly sliced |
1 pint grape tomatoes, halved |
3/4 cup dry white wine |
3/4 cup fresh italian parsley, chopped |
Directions:
1. Heat the oil in a large skillet over medium heat.
2. Put rice on to cook according to package directions.
3. Season the chicken with salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate.
4. 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.
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