Stove Top Chicken and Tomato

Jewelies's Note:

Quick and easy chicken with olives, anchovies, and capers. You can subsitute water for stock. Serve with pasta.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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.

Reviews

[NurseJaney]

Accidentally made for Australia/NZ Swap #26 !! Prepared with 2 skinless/boneless breasts -- and the FULL amount of sauce ! I did not have fresh herbs, but dried did very well. No anchovies -- DH would have left home !! This was a great combination of flavors - and I have PLENTY of sauce for another meal ! Thanks for posting, Jewelies.

[Kittencalskitchen]

This dish is right up my alley, it has extreme flavors that blend well together, I did make a few amount adjustments since I used 6 chicken breasts, I will make this again since we really enjoyed this, thanks for sharing!...Kitten:)