Tomato and Olive Chicken
photo by appleydapply
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 236.59 ml long-grain rice
- 29.58 ml olive oil
- 453.59 g boneless skinless chicken breast, cut into thirds
- 2.46 ml kosher salt
- 2.46 ml pepper
- 1 large yellow onion, thinly sliced
- 236.59 ml large pimento stuffed olive, quartered
- 2 garlic cloves, thinly sliced
- 473.19 ml grape tomatoes, halved
- 177.44 ml dry white wine
- 177.44 ml fresh Italian parsley, chopped
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
-
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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
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!!