Are you juggling a hectic weekly schedule? Ours changes every year along with my teaching schedule and the girls' dance schedules. Thursday has become one of the toughest days in our week, and Charlieman is stepping up and helping out BIG TIME! :)
Each week, I comb the internet and magazines looking for easy (usually one-dish) meals that Charlie can make for Thursday night dinner. He is a master BBQer and proficient breakfast chef, but every day cooking isn't really his forte. Charlie is working hard on his Thursday night meals and is doing an outstanding job, learning the tricks of the trade as he goes.
Last night's dinner was another success!Golden Chicken with Tomatoes and Olives
- 2 T. olive oil
- 1 lb. boneless, skinless chicken breasts, cut into 2 1/2 inch pieces
- Kosher salt and black pepper
- 1 large onion, thinly sliced
- 1 pint of grape tomatoes, halved
- 1 cup large green olives, quartered (I get these from the olive bar at HEB, but large pimento stuffed olives also work)
- 2 cloves of garlic, thinly sliced
- 3/4 c. white wine
- 3/4 c. fresh flat leaf parsley, chopped
- brown rice (I love to speed things up with the HEB brand frozen brown rice. 4 min. in the microwave and it's ready!)
DIRECTIONS
- Heat oil in a large skillet over medium heat. Season the chicken with salt and pepper. Cook 3 to 4 minutes per side and transfer to a plate.
- Add the onion to the skillet and cook until soft, about 5 to 6 minutes.
- Add the tomatoes, olives and garlic and cook, stirring, for 2 minutes.
- Return the chicken to the skillet, add the wine and simmer until the chicken is cooked through and the sauce is slightly thickened. (4 to 6 minu)
- Stir in the parsley and serve with the rice.
***Side note--as Charlieman learns those tricks of the trade, I might mention that you halve the tomatoes lengthwise. And "slicing" the garlic, means thin slivers, not "chops". :) I love his learning curve and am sooooooo proud of his amazing dinners! Please try this one. You will LOVE it!
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