Stove Top Chicken and Tomato |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Quick and easy chicken with olives, anchovies, and capers. You can subsitute water for stock. Serve with pasta. Ingredients:
1 tablespoon flour |
salt and pepper |
4 small chicken breast fillets |
60 ml olive oil |
1 onion, finely sliced |
2 garlic cloves, crushed |
1/2 cup pitted black olives |
2 anchovies |
1 teaspoon fresh rosemary, chopped |
1 teaspoon fresh thyme, chopped |
1 teaspoon fresh parsley, chopped |
1 tablespoon baby capers, rinsed |
1 tablespoon red wine vinegar |
2 tablespoons tomato paste |
2 tablespoons sun-dried tomato pesto |
125 ml red wine |
1 1/2 cups stock |
Directions:
1. Season flour with salt and pepper, then toss fillets in the flour.
2. Heat 2 tablespoons of oil in a heavy-based pan over high heat, add chicken, quickly brown both sides, then set aside.
3. Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened.
4. Add garlic, olives. anchovies, herbs and capers, cook for 1 minute, then add vinegar.
5. Mix paste, pesto, wine and 1 1/2 cups of stock.
6. Add to pan with chicken and simmer 5 minutes or until chicken is cooked.
7. Serve with pasta and top with herbs.
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