Golden Chicken with Tomatoes and Olives

I know before I start that this recipe was a success. My husband said he thought it might have been the best thing I have ever cooked after nine years of marriage and 3 years of dating that says a lot.

This recipe game from REAL SIMPLE, the May 2007 edition. Heads up if you have never bought the magazine it has some good recipes.

Takes about 30 minutes to prepare and cook and serves four.

1 cup long-grain rice ( I used Zataran's Long Grain and Wild Rice)
2 tablespoons olive oil
1 pound boneless skinless chicken breast cut in 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(we left these out because we aren't into olives)
2 cloves of garlic, thinly sliced ( I cheated and used the kind in the jar)
1 pint grape or cherry tomatoes, halved ( about 1/3 of these game directly from my own cherry tomato plant)
3/4 cup dry white wine (such as Sauvignon Blanc)
3/4 cup fresh flat-leaf parsley, chopped

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 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 rice.

I hope it is a success for you too.

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