Golden chicken with tomatoes and olives

This is a recipe from Real Simple that I've been wanting to try for awhile. I love olives with anything, and fresh grape tomatoes sauteed just enough to burst a little...so yummy.

Ingredients:
2 cups rice
2 Tbsp. EVOO
1 pound boneless, skinless chicken breasts
S/P
1 medium yellow or white onion, thinly sliced
1 cup pimento-stuffed olives, halved
2 cloves garlic, pressed
1 pint grape or cherry tomatoes, halved
3/4 cup dry white wine
3/4 cup fresh parsley, chopped

Directions:
Cook the rice according to the package directions. Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until slightly soft. Add the olives, garlic and tomatoes and cook stirring for 2 minutes more.

Return the chicken to the skillet, add the wine and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened.

Top with the fresh parsley and serve with or atop rice.