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Golden Chicken with Tomatoes and Olives

Photo: Kana Okada
Prep time 20 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 1 cup long-grain rice
  • 2 tablespoons olive oil
  • 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
  • 3/4 cup dry white wine (such as Sauvignon Blanc)
  • 3/4 cup fresh flat-leaf parsley, chopped

Nutrition Information

  • calories 393
  • caloriesfromfat 23 %
  • fat 10 g
  • satfat 0 g
  • cholesterol 41 mg
  • sodium 696 mg
  • carbohydrate 47 g
  • fiber 2 g
  • sugars 4 g
  • protein 21 g

How to Make It

  1. 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 minutes per side. Transfer to a plate.

    Add the onion to the skillet 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.

    Tip: This quick, savory sauce also livens up pasta, shrimp, and fish.