Ingredients (4 servings):
- ¼ cup plain flour
- 4 small chicken breast fillets, skin removed
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 cup Chicken stock
- 400g can chopped tomatoes
- ½ cup pitted olives
- 2 tablespoons rosemary leaves, roughly chopped
Method:
- Preheat oven to 170°C.
- Place flour, and salt and pepper onto a plate. Lightly coat chicken in seasoned flour.
- Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 1 minute each side or until golden. Remove to an ovenproof casserole dish.
- Add onion and garlic to frying pan. Cook, stirring often, for 3 to 5 minutes or until soft.
- Add chicken stock. Simmer for 3 minutes or until reduced by half.
- Add tomatoes, olives and rosemary. Stir to combine. Season with salt and pepper. Pour over chicken.
- Cover. Bake for 20 to 25 minutes or until chicken is just cooked through.
- Slice chicken. Place onto plates. Spoon over sauce.