Pan-fried chicken with tomato & olive sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts
- 1 small onionhalved and very thinly sliced
- 2 garlic clovesshredded
- 400g ripe tomatoesfinely chopped
- 1 tbsp balsamic vinegar
- 6 pimiento-stuffed green olivesthickly sliced
- 300ml chicken stock
- generous handful basil leaves
Nutrition: per serving
- kcal353
- fat17g
- saturates3g
- carbs11g
- sugars9g
- fibre4g
- protein41g
- salt2.15g
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.
