Pan-fried chicken with tomato & olive sauce

Pan-fried chicken with tomato & olive sauce

  • Rating: 4 out of 5.25 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A rustic, Italian-inspired chicken recipe that's perfect for using up a glut of tomatoes

  • Freezable
Nutrition: per serving
NutrientUnit
kcal353
fat17g
saturates3g
carbs11g
sugars9g
fibre4g
protein41g
salt2.15g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

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    Rating: 4 out of 5.25 ratings
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