You may also like
Categories:
olive oil chicken breasts blanched almonds onions garlic beef tomatoes white wine black olives parsley crusty bread
Viewed: 17 - Published at: 4 years agoIngredients
- 4 tbsp olive oil
- 4 None chicken breasts, each cut into 3 on the diagonal
- 60 g blanched almonds
- 4 None onions, peeled and finely chopped
- 2 None garlic cloves, peeled and finely chopped
- 1.2 kg beef tomatoes, coarsely chopped
- 150 ml dry white wine
- 120 g pitted black olives
- 15 p parsley, chopped
- None None crusty bread to serve (optional)
Method
- Heat oil in a deep frying pan, add the chicken, and cook over a medium heat for 4-6 mins, turning once. Add the almonds and cook, turning, for 1 minute. Reduce the heat and add the onion and garlic, cook for 1-2 mins.
- Add the tomatoes, white wine, and 2/3 cup water. Season to taste with salt and freshly ground black pepper and simmer for 6-8 mins.
- Stir through the olives and parsley. Serve with crusty bread.
