Golden Chicken With Tomatoes and Olives

Ingredients

• 1  cup  long-grain rice
• 2  tablespoons  olive oil
• 1  pound  boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• kosher salt and black pepper
• 1  large onion, thinly sliced
• 1  pint  grape or cherry tomatoes, halved
• 1  cup  large pimiento-stuffed olives, quartered
• 2  cloves garlic, thinly sliced
• 3/4  cup  dry white wine
• 3/4  cup  fresh flat-leaf parsley, chopped

Directions

1. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon each salt and pepper. Cook until golden brown, 3 to 4 minutes per side. Transfer to a plate.
3. Add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 6 minutes.
4. Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes.
5. Return the chicken to the skillet and add the wine. Simmer until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes.
6. Stir in the parsley. Serve with the rice.