Pan-fried Chicken With Tomato & Olive Sauce
This chicken dish is a medley of flavors that come together to create a hearty and satisfying meal. Tender chicken breasts are cooked to perfection in a flavorsome tomato and olive sauce, infused with the earthy notes of balsamic vinegar. The sweetness of ripe tomatoes, the tang of olives, and the freshness of basil add layers of complexity to this dish. A comforting and easy-to-make recipe that is sure to become a family favorite.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 353 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 41 grams protein
- Sodium Content: 2.15 milligram of sodium
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