Fustini's Oils and Vinegars
Seared Chicken with Tomatoes and Olives

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Seared Chicken with Tomatoes and Olives


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Seared Chicken with Tomatoes and Olives

Prep Time20 min Cook Time10 min Total Time30 min Servings4


  • 1 cup rice
  • 2 tablespoons Fustini's Tuscan Herb olive oil
  • 1 pound boneless, skinless chicken breasts, or cut into 2-inch pieces
  • Kosher salt and ground pepper
  • 1 large onion, thinly sliced
  • 1 pine grape or cherry tomatoes, halved
  • 1 cup stuffed olives (pimento, Blue Cheese Stuffed, Garlic Stuffed)
  • 2 garlic cloves, thinly sliced (omit if using garlic stuffed olives)
  • 2 tablespoons Fustini's Thyme balsamic
  • 1/4 cup dry white wine
  • 1/4 cup fresh flat-leaf parsley, chopped


Step 1. 

Cook rice according to package directions.  Heat olive oil in a large skillet over medium heat.  Season chicken with salt and pepper.  Cook until golden brown, 3-4 minutes per side.  Remove from heat and transfer to a plate.

Step 2. 

Return skillet to heat & add the onion and cook, stirring occasionally until softened, about 5-6 minutes.  Add the tomatoes, olives and garlic and cook, stirring for 2 minutes.  Return chicken to the skillet and add the balsamic and white wine.  Simmer until the chicken is cooked through and the sauce has thickened slightly 4-6 minutes.  Stir in cooked rice and garnish with parsley.

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