**************
RECIPE :
**************
RECIPE
SERVES 4
4 chicken breast fillets, trimmed
Oil for frying
Salt & Pepper
50g butter, chopped
1 medium brown onion, finely chopped
1/2 cup chicken stock
400g can diced tomatoes
1/4 cup kalamata olives, pitted
2 tablespoons chopped fresh flat parsley, chopped
3 tablespoons of Cornflour
6 tablespoons of water
steamed brocollini & potatoes baked
Preheat oven 180C
Heat oil in frying pan and fry chicken on each side for 3 minutes or until golden. Season with salt and pepper. Transfer to a baking dish.
Reduce heat and in the same pan add onion and fry until soft. Turn heat down and season with salt and pepper. Add stock, tomatoes and olives. Let simmer for 5-6mins.
Add the tomato and olive mixture over the chicken in the baking dish. sprinkle with parsley. Turn pieces to absorb juices and bake in moderate oven (180C) for 20-25mins.
Remove chicken and keep warm . Mix cornflour and water until smooth. Add the sauce in a deep pot and put back on the burner (medium heat) . Add cornflour mixture and bring to boil. It will thicken in approx 3-4mins (keep stirring at all times). Remove from hotplate. Spoon sauce over chicken , top with parsley. Ready to serve.
Serve with Brocollini and baked potatoes
Borocollini : Remove any leaves and cut off end of stalk. Add to microwavable dish, add 1/2 cup of water and microwave for 6-8mins. Be careful when removing it from the microwave as the steam will burn you. Remove any lid on the pan very quickly not allowing your hand to remain over the heat/steam. This could leave a very nasty burn mark.
Once it has been transferred to a dish, take butter from the back of a spoon and brush it over the broccoli until it has melted.
Baked Potatoes: Garnish, add olive oil and white vinegar and bake in moderate oven for 20-30mins or until golden brown and cooked through.