Chicken With Olives and Tomato Sauce
- 12 ounce margarine
- 2 boneless chicken fillets
- 6 pitted black olives
- 7 ounces tomato and basil pasta sauce
- 1 orange, juice and zest of
- handful basil leaves
- Heat the spread in a frying pan and saute the chicken fillets on both sides until cooked through.
- Place remaining ingredients except basil in a saucepan and bring to the boil.
- Simmer gently for 1-2 minutes
- Stir in the basil leaves and serve with the chicken and some freshly cooked pasta and a crisp green salad.
margarine, chicken fillets, black olives, tomato, orange, handful basil
Taken from www.food.com/recipe/chicken-with-olives-and-tomato-sauce-323940 (may not work)