Golden Chicken With Tomatoes And Olives

• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into thirds
• 1/2 teaspoon kosher salt
• 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

1. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate.
3. 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.
4. This quick, savory sauce also livens up pasta, shrimp, and fish.

longgrain rice, olive oil, chicken breasts, kosher salt, black pepper, onion, pimiento, garlic, grape, white wine, parsley

Taken from www.myrecipes.com/recipe/golden-chicken-with-tomatoes-olives (may not work)