3 Chicken Breasts
1/4 cup Seasoned Flour ( salt and pepper added)
2 Tablespoons Olive Oil
1 Onion, sliced
1 Clove Garlic, crushed
1/2 cup White Wine ( use what you would drink)
1 Tablespoon White Wine Vinegar
1 Tin Crushed Tomatoes
1/2 cup Chicken Stock
1 Tablespoon Tomato Paste
1 teaspoon Brown Sugar
1/2 tin Cannellini Beans
1/2 cup Kalamata Olives, halved
2 Tablespoons Parsley, chopped
Mash to serve
Dust chicken in flour, shaking off the excess. In a large , deep frying pan, heat oil and seal chicken, once sealed, remove and set aside.
In the same pan, saute onion and garlic for 1-2mins until translucent. Stir in wine and vinegar. Bring to the boil, then simmer for 5mins, stirring. Add tomatoes, stock, tomato paste, brown sugar and cannellini beans and stir to combine. Season with salt and pepper. Return chicken to the pan and cook on a low heat for 25-30mins or until chicken is cooked through. Stir in olives and parsley. Cook for a further 5 mins. Serve with mash or rice.
Tip - To cook chicken quicker, cut the chicken into big pieces.