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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From Australian magazine Super Food Ideas. I have made the olives optional as I omit them and due to allergy issues I cut the onion into wedges so the person can remove. Suggeested you serve with steamed potatoes and broccolini, we quite like it over pasta with some steamed vegetables. Ingredients:
4 chicken breast fillets |
1/3 cup plain flour |
50 g butter (chopped) |
1 medium brown onion (finely chopped) |
1/2 cup dry sherry |
400 g diced tomatoes |
1/4 cup kalamata olive (optional) |
2 tablespoons fresh parsley leaves (fresh flat-leaf chopped) |
Directions:
1. Preheat oven to 180C (160C fan forced).
2. Place flour in a shallow bowl (snap/zip lock bag), season with salt and pepper and coat the chicken breasts (if using bag do 2 at a time) and shake of excess and place on a plate.
3. Melt butter in a frying pan over medium high heat and add the chicken breasts and cook for 2 to 3 minutes each side or until golden.
4. Transfer to a 5cm deep x 20cm x 30cm (base measurements) oven proof baking dish.
5. Reduce heat to medium low and add onion to pan and cook stirring occasionally for 5 minutes or until softened.
6. Increase heat to medium high and add sherry and bring to the boil and boil for 1 minute.
7. Add tomatoes and cook stirring occasionally for about 5 to 6 minutes or until boiling.
8. Spoon tomato mixture over the chicken and cover.
9. Bake for 30 minutes or until chicken is cooked through.
10. Add olives if using in the last 5 minutes.
11. Sprinkle with parsley and serve.
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