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
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.