Olive And Sun Dried Tomato Chicken
- 4 None skinless chicken breasts, about 5 oz each
- 2 tbsp olive oil
- 2 cloves garlic, peeled and roughly chopped
- 4 tbsp sun-dried tomato paste
- 1 1/2 cups chicken stock
- 3 oz pitted black olives
- None None chopped flat-leaf parsley, to serve
- None None warm crusty bread, to serve
- Season chicken breasts with salt and freshly ground black pepper. Heat oil in a heavy-based frying pan. Cook chicken 5 mins each side, until golden and lightly crisp. Remove from pan using a slotted spoon. Keep warm. Add garlic to pan. Cook for a few seconds then add sun-dried tomato paste. Cook, stirring, a few seconds, until hot. Gradually add the stock, stirring well between each addition. Add olives amd return chicken to pan. Simmer 5 mins, turning occasionally, until sauce is very hot and chicken is cooked through. Sprinkle with parsley. Serve with warm crusty bread.
chicken breasts, olive oil, garlic, tomato paste, chicken stock, black olives, flatleaf parsley, crusty bread
Taken from recipes-plus.com/api/v2.0/recipes/26704 (may not work)