About this recipe:This is a dish adopted from the Liguria region of Italy combining chicken with tomatoes and black olives.
2 skinless, boneless chicken breast fillets
4 tablespoons olive oil
6 cloves garlic, pressed
2 tablespoons chopped fresh rosemary
1/2 bottle dry white wine
3 plum tomatoes, seeded and chopped
75g (3 oz) black olives, pitted and halved
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Place chicken breasts between 2 sheets of cling film or greaseproof paper. Using a meat tenderising hammer, pound each breast to about 1cm (1/2 in) thick.
In a large frying pan, heat olive oil over medium heat. Briefly cook chicken breasts in oil, turning to lightly brown both sides. Add garlic and rosemary, and continue cooking until garlic is soft. Pour wine into pan, and cover pan with lid. Bring to a boil, and simmer for about 5 minutes.
Add tomatoes and olives to the pan; continue cooking, covered, for approximately 10 minutes. Serve with crusty bread and salad.