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Heat oil in a nonstick skillet over medium-high heat and brown medallions 3–4 minutes on each side. Set aside.
Sauté onion 2 minutes, add garlic and continue cooking for 1 minute. Add bell peppers and cook for another 2 minutes. Deglaze with white wine and reduce liquid by half. Stir in tomatoes, paprika, olives, and bouquet garni. Bring sauce to a boil, then add chicken medallions.
Cook uncovered over medium heat for about 10 minutes, stirring occasionally.
Serve with rice and garnish with chopped parsley.
*A bouquet garni is a bundle of fresh herbs like bay leaf, rosemary, and thyme, tied together and simmered during cooking. It can be substituted with 1 tsp. (5 ml) of each dried herb.