Good Eats!

Golden Chicken With Tomatoes and Olives

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


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