Golden Chicken With Tomatoes and Olives

Golden Chicken With Tomatoes and Olives
Kana Okada
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Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

1
cup
long-grain rice
2
tablespoons
olive oil
1
pound
boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
kosher salt and black pepper
1
large onion, thinly sliced
1
pint
grape or cherry tomatoes, halved
1
cup
large pimiento-stuffed olives, quartered
2
cloves garlic, thinly sliced
3/4
cup
dry white wine
3/4
cup
fresh flat-leaf parsley, chopped

Directions

  1. Cook the rice according to the package directions.
  2. Heat the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon each salt and pepper. Cook until golden brown, 3 to 4 minutes per side. Transfer to a plate.
  3. Add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 6 minutes.
  4. Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes.
  5. Return the chicken to the skillet and add the wine. Simmer until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes.
  6. Stir in the parsley. Serve with the rice.
Kate Merker
April 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 23 %
  • Fat 10 g
  • Sat Fat 0 g
  • Cholesterol 41 mg
  • Sodium 696 mg
  • Protein 21 g
  • Carbohydrate 47 g
  • Fiber 2 g
  • Sugar 4 g
What does this mean? See Nutrition 101.

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