- 4 chicken breast fillets, trimmed
- 1/3 cup plain flour
- 50g butter, chopped
- 1 medium brown onion, finely chopped
- 1/2 cup dry sherry
- 400g can diced tomatoes
- 1/4 cup kalamata olives
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- Steamed potatoes and broccolini, to serve
Step 1: Preheat oven to 180°C/160°C fan-forced. Place flour in a sealable plastic bag. Season with salt and pepper. Add chicken breasts, 2 at a time to the bag, shaking to coat. Shake off excess. Place on a plate.
Step 2: Melt butter in a frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until golden. Transfer to a 5cm-deep, 20cm x 30cm (base) baking dish.
Step 3: Reduce heat to medium-low. Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Increase heat to medium-high. Add sherry. Bring to the boil. Boil for 1 minute. Add tomatoes. Cook, stirring occasionally, for 5 to 6 minutes or until boiling. Spoon the tomato mixture over the chicken. Cover.
Step 4: Bake in oven for 30 minutes or until the meat is thoroughly cooked, adding olives for the last 5 minutes. Sprinkle with parsley. Serve with potatoes and broccolini. A heart-warming dish for the winter months!