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:
covered percent of daily need
