Pan-fried chicken with tomato & olive sauce

Pan-fried chicken with tomato & olive sauce requires about 35 minutes from start to finish. For $2.75 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This main course has 394 calories, 31g of protein, and 21g of fat per serving. This recipe serves 2. This recipe is liked by 66 foodies and cooks. Head to the store and pick up pimento stuffed olives, skinless boneless chicken breasts, chicken stock, and a few other things to make it today. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. With a spoonacular score of 87%, this dish is amazing. Pan-Seared Chicken with Tomato-Olive Relish, Spaghetti With Tomato Sauce and Pan-Fried Eggplant, and Cook the Book: Pan-Fried Pumpkin With Tomato Sauce are very similar to this recipe.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 tbsp balsamic vinegar

generous handful basil leaves

300ml chicken stock

2 garlic cloves, shredded

2 tbsp olive oil

1 small onion, halved and very thinly sliced

6 pimiento-stuffed green olives, thickly sliced

2 boneless, skinless chicken breasts

400g ripe tomatoes, finely chopped

Equipment:

frying pan

Cooking instruction summary:

Heat the oil in a large non-stick fryingpan, then season the chicken and fry,flattest-side down, for 4-5 mins. Turnthe chicken over, add the onion andcook 4-5 mins more. Lift the chickenfrom the pan and set aside. Add thegarlic to the pan, then continue cookinguntil the onions are soft.Tip in the tomatoes with the balsamicvinegar, olives, stock, half the basiland seasoning, then simmer, stirringfrequently, for 7-8 mins until pulpy.Return the chicken and any juices tothe pan and gently simmer, covered,for 5 mins more, to cook the chickenthrough. Serve scattered with therest of the basil.

 

Step by step:


1. Heat the oil in a large non-stick fryingpan, then season the chicken and fry,flattest-side down, for 4-5 mins. Turnthe chicken over, add the onion andcook 4-5 mins more. Lift the chickenfrom the pan and set aside.

2. Add thegarlic to the pan, then continue cookinguntil the onions are soft.Tip in the tomatoes with the balsamicvinegar, olives, stock, half the basiland seasoning, then simmer, stirringfrequently, for 7-8 mins until pulpy.Return the chicken and any juices tothe pan and gently simmer, covered,for 5 mins more, to cook the chickenthrough.

3. Serve scattered with therest of the basil.


Nutrition Information:

Quickview
385k Calories
30g Protein
21g Total Fat
19g Carbs
25% Health Score
Limit These
Calories
385k
19%

Fat
21g
32%

  Saturated Fat
3g
21%

Carbohydrates
19g
6%

  Sugar
10g
12%

Cholesterol
76mg
26%

Sodium
546mg
24%

Get Enough Of These
Protein
30g
61%

Vitamin B3
15mg
77%

Vitamin B6
1mg
59%

Selenium
40µg
57%

Vitamin C
32mg
40%

Vitamin A
1805IU
36%

Phosphorus
343mg
34%

Potassium
1129mg
32%

Vitamin K
29µg
28%

Vitamin E
3mg
25%

Vitamin B5
1mg
19%

Manganese
0.36mg
18%

Vitamin B2
0.29mg
17%

Magnesium
64mg
16%

Vitamin B1
0.22mg
15%

Fiber
3g
14%

Copper
0.27mg
14%

Folate
49µg
12%

Iron
1mg
9%

Zinc
1mg
9%

Calcium
53mg
5%

Vitamin B12
0.23µg
4%

covered percent of daily need
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Food Trivia

Onion is Latin for ‘large pearl’.

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I am on a seafood diet. Every time I see food, I eat it.

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