August 10th, 2011 • No Comments

Ingredients (serves 4)

  • 1 tbs plain flour
  • 4 small (120g each) chicken breast fillets
  • 1/4 cup (60ml) olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1/2 cup pitted black olives
  • 2 anchovies
  • 1 tbs chopped mixed herbs (rosemary, thyme, parsley), plus extra to garnish
  • 1 tbs baby capers, rinsed
  • 1 tbs red wine vinegar
  • 2 tbs tomato paste
  • 2 tbs sun-dried tomato pesto
  • 1/2 cup (125ml) red wine
  • Pasta, to serve

 

 

Method

  1. Season flour with salt and pepper, then toss fillets in flour. Heat 2 tablespoons of oil in a heavy-based pan over high heat, add chicken, quickly brown both sides and then set aside.
  2. Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened.
  3. Add garlic, olives, anchovies, herbs and capers, cook for 1 minute, and then add vinegar. Mix paste, pesto, wine and 1 1/2 cups water (or stock). Add to pan with chicken and simmer 5 minutes or until chicken is cooked.
  4. Serve with pasta and top with herbs.

 

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