Pan-fried chicken with tomato & olive sauce

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• Belkey

  27 August 2011

  Belkey rated and commented on this recipe

  

  We had this last night and it was very tasty. I used a tin of chopped tomatoes instead of fresh and doubled the quantities of olives and balsamic vinegar.

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• nicolaj66e

  27 August 2011

  nicolaj66e rated this recipe

  

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• Sorcha

  28 August 2011

  Sorcha rated this recipe

  

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• SueNI

  03 September 2011

  SueNI rated this recipe

  

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• Erin

  07 September 2011

  Erin rated this recipe

  

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• Milly

  09 September 2011

  Milly rated and commented on this recipe

  

  I also used chopped tomatoes. It was very tasty, and quite alot of sauce for 2 portions. Good flavours!

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• Moose

  11 September 2011

  Moose rated and commented on this recipe

  

  Other half and I enjoyed this but nothing special. Served with rice and runner beans from the garden.

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• Sarah

  01 October 2011

  Sarah rated and commented on this recipe

  

  We loved this. I used a tin of chopped tomatoes for convenience, & also made the same dish but with Quorn chicken pieces for my veggie daughter,& she really loved it. One other thing I did was to chop up the chicken breast into small chunks then cook it,rather than use the whole breast. Very tasty & lots of delicious juice to eat with your mash.

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• Frantic Flapjack

  06 October 2011

  Frantic Flapjack rated and commented on this recipe

  

  Lovely sauce to go with chicken. Tasted really rich, maybe because of the balsamic vinegar. Served with mashed potato.

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• hleblanc

  06 October 2011

  hleblanc commented on this recipe

  tried can tomatoes but was too sloppy

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• Four Candles

  07 October 2011

  Four Candles rated and commented on this recipe

  

  Whole family enjoyed, which is worth a few stars! Used chopped toms like the rest of the world - obviously not many gardeners making this. Would have been too wet, but I put them through a sieve to get rid of the watery stuff and boiled the sauce for twice as long as the recipe suggested. Served with rice, french beans and baked mushrooms.

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• Cakelovermel

  22 November 2011

  Cakelovermel commented on this recipe

  I have done this recipe several times and really like it. I don't use basil but add a spoon of hot chilli powder instead or alternatively a couple of hot chillies, and it's really tasty. Tried both tinned and fresh toms and both worked for us.

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• The Cherub

  14 May 2012

  The Cherub rated and commented on this recipe

  

  This was a big disappointment. I found the end result watery (although I reduced the sauce for longer than the recipe suggests) and the overall taaste was tomato. If I were making again (which I doubt I will) I would cook the sauce for far longer (without the chicken in it) and would douuble up on the other ingredients too to get their flavours in the dish.

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• raduz

  01 August 2012

  raduz rated and commented on this recipe

  

  I'm not big fan of olives, so I have left them out, but nevertheless it was still a great dish. Balsamico flavour mixed with tomatoes really well.

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• Beauster

  27 October 2012

  Beauster rated and commented on this recipe

  

  Great dish.....a must try and make sure you use fresh tomatoes

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• jose

  29 November 2012

  jose rated and commented on this recipe

  

  Lovely rich flavour, though a bit too olive-y for my liking. I might rinse the olives first next time. Used fresh tomatoes and simmered for twice as long as recipe states before putting chicken back in. Husband loved it; served with rice and green beans.

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• Kate Vickerton

  23 April 2013

  Kate Vickerton rated and commented on this recipe

  

  absolutely gorgeous dinner! Thoroughly enjoyed by myself and my boyfriend. Succulent chicken and the sauce is very tasty! Quick and easy to cook also. Very healthy meal too.

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• Poustevnik

  27 April 2013

  Poustevnik rated and commented on this recipe

  

  Used a few more olives than the recipe, which added to the acidic flavours, but a gorgeous meal none the less!

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 25 mins

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

Per serving

353 kcalories, protein 41g, carbohydrate 11g, fat 17 g, saturated fat 3g, fibre 4g, sugar 9g, salt 2.15 g

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