Pan-fried chicken with tomato & olive sauce

30-60 minutes 400 kcal or less autumn chicken breast chicken breasts chicken recipe chicken with olives easy family freezable green olive green olives mains midweek meal seasonal recipe tomato tomato recipe tomatoes

N/A

Serves 2

Source

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

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.

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.