Golden Chicken With Tomatoes and Olives

0705bowl-dish
Photo by Kana Okada
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 393 calories
    • Calories 23 calories from fat
    • Fat 10 g
    • Sat Fat 0 g
    • Cholesterol 41 mg
    • Sodium 696 mg
    • Protein 21 g
    • Carbohydrate 47 g
    • Sugar 4 g
    • Fiber 2 g
  • April 2007

Ingredients

  1. Check 1cup long-grain rice
  2. Check 2tablespoons olive oil
  3. Check 1pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
  4. Check kosher salt and black pepper
  5. Check 1 large onion, thinly sliced
  6. Check 1pint grape or cherry tomatoes, halved
  7. Check 1cup large pimiento-stuffed olives, quartered
  8. Check 2 cloves garlic, thinly sliced
  9. Check 3/4cup dry white wine
  10. Check 3/4cup 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.