Chicken with Tomatoes, Garlic and Olive Oil


Chicken with Tomatoes, Garlic and Olive Oil
Servings: 4


4 chicken breasts, skinned and boned
salt and pepper
1/4 cup plain flour
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, crushed
1 anchovy fillet, mashed to a paste
1/4 cup dry white wine
500g ripe Roma tomatoes, peeled, deseeded and finely chopped
3/4 cup chicken stock
12 pitted olives, halved
2 tablespoons chopped basil

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100041


To peel tomatoes, cut a cross on the top of each tomato and place in a large bowl.  Pour boiling water into the bowl ensuring that the tomatoes are all submerged.  Leave for 30 seconds then pour off the boiling water.  The skins should slip off easily.


Season the chicken with salt and pepper then dip in the flour.  Shake off the excess flour.

Heat the oil and butter in a frying pan over medium heat.  Cook the chicken for 6 minutes on each side, until golden brown and just cooked through. Remove from the pan and keep warm.

Add the garlic and anchovy paste to the pan.  Cook for 1-2 minutes until fragrant.  Add the wine and bring to the boil. Stir in the tomatoes, chicken stock and olives and simmer for 8-10 minutes until the mixture has thickened.  Add the chicken and any juices and simmer for 2-3 minutes until the chicken is heated through.

Sprinkle with basil and serve immediately.


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