Tuesday, December 29, 2009

Chicken with Olives and Cherry Tomatoes

I know, I know it has been a while but we were in Chicago for the holidays.
We had a wonderful, very white Christmas with family.

Once we arrived back home we were in need of a trip to the market for food
because of refrigerator was empty but we are back on track now!

Chicken with Olives and Cherry Tomatoes
recipe from Real Simple
1 cup long-grain rice
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into thirds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 large onion, thinly sliced
1 cup large pimiento-stuffed olives, quartered
2 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
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 the rice.

This is a great dish. The chicken turns out very tender and the tomatoes add such a nice flavor. As you can see, it also a very pretty dish.

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