Recipe by I'mPat
From Australian magazine Super Food Ideas. I have made the olives optional as I omit them and due to allergy issues I cut the onion into wedges so the person can remove. Suggeested you serve with steamed potatoes and broccolini, we quite like it over pasta with some steamed vegetables.
Top Review by PaulaG
This made a very tasty meal indeed. I used 2 boneless chicken breasts that were flattened slightly for more even cooking. The chicken was coated with a gluten free flour blend before browning. I was serving this over gluten free noodles and decided to make the full amount of sauce. The sherry was substituted with equal amounts of apple cider vinegar and water. The end result was delicious. Served with a side salad. Made for Aussie Swap.
- 4 chicken breast fillets
- 1⁄3 cup plain flour
- 50 g butter (chopped)
- 1 medium brown onion (finely chopped)
- 1⁄2 cup dry sherry
- 400 g diced tomatoes
- 1⁄4 cup kalamata olive (optional)
- 2 tablespoons fresh parsley leaves (fresh flat-leaf chopped)
Directions See How It's Made
- Preheat oven to 180C (160C fan forced).
- Place flour in a shallow bowl (snap/zip lock bag), season with salt and pepper and coat the chicken breasts (if using bag do 2 at a time) and shake of excess and place on a plate.
- Melt butter in a frying pan over medium high heat and add the chicken breasts and cook for 2 to 3 minutes each side or until golden.
- Transfer to a 5cm deep x 20cm x 30cm (base measurements) oven proof baking dish.
- Reduce heat to medium low and add onion to pan and cook stirring occasionally for 5 minutes or until softened.
- Increase heat to medium high and add sherry and bring to the boil and boil for 1 minute.
- Add tomatoes and cook stirring occasionally for about 5 to 6 minutes or until boiling.
- Spoon tomato mixture over the chicken and cover.
- Bake for 30 minutes or until chicken is cooked through.
- Add olives if using in the last 5 minutes.
- Sprinkle with parsley and serve.