Tomato and Olive Chicken

"This has a nice savory Mediterranean-style sauce which is also great for pasta, shrimp, or fish. Adapted from Real Simple Magazine May 2007."
 
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photo by appleydapply photo by appleydapply
photo by appleydapply
photo by RonaNZ photo by RonaNZ
Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat the oil in a large skillet over medium heat.
  • Put rice on to cook according to package directions.
  • Season the chicken with salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate.
  • Add the onion 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.

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Reviews

  1. Delicious and easy. I subbed chopped roma tomatoes and dried parsley, but otherwise made as directed.
     
  2. This was easy and had lots of flavor! Made for ZWT4. Thanks!
     
  3. This was sooo good!! I love olives. They gave it a nice flavor. It was easy to make. I always have the ingredients on hand so I will be able to make this when I am wanting it. Thanks for sharing your recipe. Made for ZWT 4 Greece.
     
  4. Simple and delicious. The timing was just right for beautifully tender chicken. I ended up with too much sauce so to prevent spoiling my nice chicken, I took that out and then reduced the sauce for another 5-7 minutes. I don't know if grape tomatoes would have made a difference. I had fresh roma tomatoes. Thanks team made. Made for the Daffy Daffodils ZWT4.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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