Photo: Kana Okada
Prep Time
20 Mins
Other Time
10 Mins
Makes 4 servings

How to Make It

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.

Ratings & Reviews

BFoxFL's Review

May 26, 2014
I cut the onions vertically sliced instead of thinly sliced, which I think made for a more attractive presentation. I also used brown rice instead of long grain. My family loved this!

jelenav's Review

December 12, 2012