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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.
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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