Garlicky fondant potatoes
These make a delicious change to steamed or boiled potatoes - they can be made ahead and finished on the stove top
Pan-fried chicken with tomato & olive sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts
- 1 small onion, halved and very thinly sliced
- 2 garlic cloves, shredded
- 400g ripe tomatoes, finely chopped
- 1 tbsp balsamic vinegar
- 6 pimiento-stuffed green olives, thickly sliced
- 300ml chicken stock
- generous handful basil leaves
Method
- STEP 1
Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
- STEP 2
Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.
