I love Real Simple magazine and I recently purchased one of the cookbooks. I’m not too fond of green olives, the husband picked this one out. I apparently didn’t read the directions well because I left the chicken in the pan after I added the onions, tomatoes & garlic (but my chicken was fairly thick so it took longer to cook through). I think it actually made the flavor come out a little more. Instead of rice, I served it on a bed of couscous. It was pretty good, I think it would have been just as good with quinoa or linguine.
- 1 cup long grain rice
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- kosher salt and black pepper
- 1 large onion thinly sliced
- 1 pint grape or cherry tomatoes, halved
- 1 cup pimento-stuffed olives, quartered
- 2 cloves garlic
- 3/4 cup dry white wine
- 3/4 cup fresh parsley, chopped
Cook the rice according to package directions. Heat the oil in a large skillet over medium heat. Season the chicken with 1/2 teaspoon each salt & pepper. Cook until golden brown, 3-4 minutes per side. Transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until soft – about 5 to 6 minutes. Add the tomatoes, olives and garlic. 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, 4-6 minutes. Stir in the parsley. Serve with the rice.
Source: Real Simple