Spicy Chicken with Red Chili Olive Oil Sauce

Heat oil over medium heat in a large saute pan with deep sides and a lid. Add onion slices and cook until the onion is translucent and tender, about 4 minutes. Move onion to edges of pan and increase heat to medium-high. Add chicken breast halves to pan, and add more oil if necessary. Sear until both sides of chicken are golden, about 4 minutes per side. Stir onions while the chicken sears so they don’t burn.

When chicken is seared, toss everything around. Add red peppers, olives, rosemary, salt, pepper, white wine, and chicken broth. Cover pan, and reduce heat to medium. Simmer for 15 to 30 minutes, depending on how big the breasts are, until chicken is cooked through.

Take chicken out of sauce, place on a clean plate, and cover loosely with foil. Turn heat up to medium-high and simmer sauce until it’s reduced by a bit.

Put about 1 cup of cooked egg noodles on each serving plate. Top with chicken breast and spoon sauce over top. Garnish with fresh parsley, and serve.