Description
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.
Ingredients
- Chicken Breast Fillets
- Plain Flour
- Butter
- Brown Onion
- Dry Sherry
- Diced Tomatoes
- Kalamata Olive
- Fresh Parsley Leaves
Instructions
- Preheat oven to 180c
- Place flour in a shallow bowl, season with salt and pepper and coat the chicken breasts 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 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