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Golden Chicken w/ Tomatoes & Olives

Source of Recipe

.
Golden Chicken w/ Tomatoes & Olives

Myrecipes.com
Adapted from Real Simple - May 2007 - Kate Merker,
Reviews rated this recipe 4 of 5 stars.
Makes 4 servings
Prep: 20 Minutes - Other: 10 Minutes

Ingredients:
1 cup long-grain rice
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into thirds
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
Salt to taste

Preparation:
Cook the rice according to the package directions.

Heat the oil in a large skillet over medium heat. Season the chicken with the 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.

1/4 of recipe equals: Calories 393 (Calories from fat 23 %); Fat 10 g (Satfat 0 g); Cholesterol 41 mg; Sodium 408 mg; Carbohydrate 47 g; Fiber 2 g; Sugars 4 g; Protein 21 g