Pan-fried chicken with tomato & olive sauce

Name: Pan-fried chicken with tomato & olive sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps olive oil; 2 boneless, skinless chicken breasts; 1 small onion, halved and very thinly sliced; 2 garlic cloves, shredded; 400 grams ripe tomatoes, finely chopped; 1 Tbsp balsamic vinegar; 6 pimiento-stuffed green olives, thickly sliced; 300 milliliters chicken stock; 1 handful generous basil leaves

Pan-fried chicken with tomato & olive sauce might be a good recipe to expand your main course collection. This recipe serves 2. One serving contains 386 calories, 30g of protein, and 21g of fat. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Head to the store and pick up olive oil, chicken breasts, basil leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes. 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.

Instructions

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.

Ingredients you will need

Whole Chicken

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic to the pan, then continue cooking until the onions are soft.

Ingredients you will need

Garlic

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Balsamic Vinegar