Ingredients
1 1/4
cups dry white wine or Progresso™ chicken broth (from 32-ounce carton)
4
boneless skinless chicken thighs (1 pound)
3
garlic cloves, finely chopped
1/2
cup frozen pearl onions
1
tablespoon Italian seasoning
2
medium bell peppers, sliced
6
Kalamata olives, pitted and chopped
2
cups hot cooked rice
Preparation
Heat 1/4 cup of the wine to boiling in 10-inch nonstick skillet. Cook chicken in wine, turning once, until brown. Remove chicken from skillet; keep warm.
Add garlic, onions, Italian seasoning, bell peppers, olives and remaining 1 cup wine to skillet. Heat to boiling; boil 5 minutes.
Add chicken to skillet; reduce heat to medium. Cook 10 to 15 minutes or until juice is no longer pink when centers of thickest pieces are cut. Serve over rice.
