Prep 15 mins
Cook 50 mins
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.
- 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)
- 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.
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.
Yum, yum, yum! So easy, so delicious. I made half a batch and sliced the chicken breasts in half horizontally. I completely forgot the flour, but didn't miss it at all -- guess that means it could be gluten-free. I have plenty of cherry tomatoes from the garden, so I used those -- halved. The chicken stayed juicy and tender, and the olives were a perfect addition. My photos are before and after cooking. Thanks for posting.
A very delicious dinner. I cut the recipe back to one serving and just did it all in the skillet. I replaced the sherry with chicken stock. After the photo was taken I mixed orzo and spinach into the tomato and onion mix. It blended beautifully and made an excellent bed for the chicken. I loved the olives too. Sorry that I had to use the indoor lighting for the pic, these days the sun is gone by dinner time. Made for Photo Tag.