Chicken with Olives, Mushrooms, and Rice

“I want there to be no peasant in my kingdom so poor that he cannot have a chicken in his pot every Sunday.” 
- Henry IV

This is another recipe I came up with when I was cooking dinner for my grandparents one night a week.  Chicken is so versatile, so I tend to use it as my go-to meat when I'm trying a new recipe.  My friend Ashley has said that she could live without beef and pork as long as she could still have chicken.  This meal is pretty darn easy.  The hardest part is the rice, so if you can cook rice, you got this!  Basically you just throw it all in a skillet and let it cook.  Can't get much easier!

Chicken with Olives, Mushrooms, and Rice

5 boneless, skinless chicken breast halves

2 15oz cans Hunts tomato sauce

1-2 6oz cans whole, pitted black olives, drained

1-2 4oz cans mushroom stems and pieces, drained

2-4 tbs Balsamic Vinegar or Red Wine Vinegar

2 cups white rice (Great Value long-grain enriched)

4 cups water

2 tbs butter

1. Place chicken in large skillet.

2. Add sauce, olives, and mushrooms.

3. Add vinegar (less if you aren't a fan of vinegar based sauce).

4.1 This is a 2-part step.  Please read both parts (4.1 & 4.2) before beginning!  Turn heat on medium, cover and simmer until chicken is no longer pink on bottom.  Turn chicken breasts and cook bottom-side up until no longer pink.  Remove to cutting board and halve each piece horizontally.  You will end up with 10 breast pieces.  Return chicken to pan and continue to simmer.

4.2 While the chicken is coming to a simmer, place rice, water, and butter in a 3 qt saucepan.  Bring to a boil and reduce to a simmer.  Stir occasionally so it doesn't stick.

5. When water has been absorbed into rice and it is tender, check internal temperature of breast pieces.  Be sure they register 165º!  If the chicken isn't done, cover rice with a lid until chicken reaches the FDA recommended safe temperature.

6. Plate the rice first, top with a chicken piece, then spoon/ladle the sauce over it and serve with a slice of crusty bread (shown: homemade Batard).