4 skinless chicken breast fillets, cut in chunks
2 red onions, sliced
2 garlic cloves, crushed
1 small lemon, sliced, all peel and pith removed
1 cup dry white wine
12 pitted green olives, sliced
Freshly chopped parsley
Method
Spray a large lidded pan with non-stick cooking spray.
Dry fry the onions until softened.
Add the garlic and chicken pieces and cook until sealed.
Pour in the wine.
Add the lemon slices.
Cover and simmer for 30 minutes.
Cook the rice in some chicken stock.
Drain well when cooked and keep warm.
Add the olives to the chicken and cook for another 5 minutes.
Serve the chicken and rice (garnished with lots of chopped parsley) and a mixed salad on the side.
