Stove Top Chicken And Tomato

• 1 tablespoon flour
• salt and pepper
• 4 small chicken breast fillets
• 60 ml olive oil
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 1/2 cup pitted black olives
• 2 anchovies
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh parsley, chopped
• 1 tablespoon baby capers, rinsed
• 1 tablespoon red wine vinegar
• 2 tablespoons tomato paste
• 2 tablespoons sun-dried tomato pesto
• 125 ml red wine
• 1 1/2 cups stock

1. Season flour with salt and pepper, then toss fillets in the flour.
2. Heat 2 tablespoons of oil in a heavy-based pan over high heat, add chicken, quickly brown both sides, then set aside.
3. Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened.
4. Add garlic, olives. anchovies, herbs and capers, cook for 1 minute, then add vinegar.
5. Mix paste, pesto, wine and 1 1/2 cups of stock.
6. Add to pan with chicken and simmer 5 minutes or until chicken is cooked.
7. Serve with pasta and top with herbs.

flour, salt, chicken, olive oil, onion, garlic, black olives, anchovies, fresh rosemary, fresh thyme, fresh parsley, baby capers, red wine vinegar, tomato paste, tomato pesto, red wine, stock

Taken from www.food.com/recipe/stove-top-chicken-and-tomato-138963 (may not work)