Golden Chicken with Tomatoes and Olives

Golden Chicken with Tomatoes and Olives
Photo by Kana Okada


  • 1 large yellow or other kind of onion, thinly sliced
  • 1 cup large pimiento-stuffed olives, quartered
  • ¾ cup dry white wine (such as Sauvignon Blanc)
  • ¾ cup fresh flat-leaf parsley, chopped
  • ½ teaspoon kosher salt
  • 1 pound boneless, skinless chicken breasts, cut into thirds
  • 1 pint grape or cherry tomatoes, halved
  • + 4 more ingredients
    • 1 cup long-grain rice
    • 2 cloves garlic, thinly sliced
    • 2 tablespoons olive oil
    • ½ teaspoon black pepper

Cook the rice according to the package directions. 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. Add the onion to the skillet and cook, stirring occasionally, until slightl...

View full recipe at My Recipes


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