Tomato and Olive Chicken

• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast, cut into thirds
• 12 teaspoon kosher salt
• 12 teaspoon pepper
• 1 large yellow onion, thinly sliced
• 1 cup large pimento stuffed olive, quartered
• 2 garlic cloves, thinly sliced
• 1 pint grape tomatoes, halved
• 34 cup dry white wine
• 34 cup fresh Italian parsley, chopped

1. Heat the oil in a large skillet over medium heat.
2. Put rice on to cook according to package directions.
3. Season the chicken with salt and pepper.
4. Cook until golden brown, about 3 minutes per side.
5. Transfer to a plate.
6. Add the onion and cook, stirring occasionally, until slightly soft, 5 minutes.
7. Add the olives, garlic, and tomatoes and cook, stirring, for 2 minutes more.
8. Return the chicken to the skillet, add the wine, and bring to a simmer.
9. Cook until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes.
10. Stir in the parsley.
11. Divide the chicken among individual plates and spoon the sauce over the top.
12. Serve with the rice.

longgrain rice, olive oil, chicken breast, kosher salt, pepper, yellow onion, olive, garlic, grape tomatoes, white wine, fresh italian parsley

Taken from www.food.com/recipe/tomato-and-olive-chicken-295110 (may not work)