date:Jun 17, 2014
Ingredients
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
Method
1. Preheat oven to 180C/160C fan-forced. Place flour in a snap-lock bag. Season with salt and pepper. Add chicken breasts, 2 at a time, shaking to coat. Shake off excess. Place on a plate.
2. Melt bu