Mediterranean-Style Chicken

Heat the white wine and oil in a large skillet over medium heat, stirring occasionally. Add the chicken and cook until it develops a golden brown color on both sides, taking around 4 to 6 minutes for each side. Remove the chicken from the skillet and set it aside temporarily.

Next, add the minced garlic to the pan drippings left behind; sauté for a short 30 seconds, allowing its flavors to infuse. Then, add the sliced onions and cook, stirring occasionally, until they become tender and translucent, approximately 3 minutes later. Add the diced tomatoes and bring the mixture to a rolling boil. Reduce the heat to a low simmer and add another 1/2 cup of white wine; let it cook for about 10 minutes, allowing the flavors to meld together. Add a few sprigs of thyme and some chopped basil leaves; simmer for an additional 5 minutes, allowing the herbs to infuse their flavors.

Return the chicken back into the skillet, cover it with a lid, and cook over low heat until the chicken is fully cooked through and no longer pink inside. Add some pitted green olives and a sprinkle of chopped parsley; cook for just 1 minute, allowing the flavors to combine. Season with salt and pepper to taste, then serve hot.