Golden Chicken with Tomatoes and Olives

This dish is Mahni-approved.

And Mahni only shakes her booty for the good stuff, folks.

I think what makes this dish is the olives (or "Sour Beans!", as our dear Mahni would refer to them). There are a bunch of them in this dish, and the salty flavor plays well off of the sweet tomatoes and tart wine. This recipe is super-easy, quick, and still awesome as leftovers. I make it quite a bit when I'm busy.

Golden Chicken with Tomatoes and Olives
(from Real Simple magazine, May 2007)

Ingredients:
2 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts, cut into thirds
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 large yellow or white onion, thinly sliced
1 c. large pimiento-stuffed olives, quartered
2 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
3/4 c. dry white wine (such as Sauvignon Blanc)
3/4 c. fresh flat-leaf parsley, chopped
Pasta or rice (whatever your preference, I like this with angel air pasta)

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.

Cook pasta (or rice) as directed. Plate your pasta/rice. Top with chicken: divide the chicken among individual plates and spoon the sauce over the top.