Pan-fried chicken with tomato & olive sauce

• olive oil↗2 tbsp tbsp
• boneless, skinless chicken breasts↗2
• small onion↗1 1

  halved and very thinly sliced

• garlic cloves↗2 2

  shredded

• ripe tomatoes↗400g g

  finely chopped

• balsamic vinegar↗1 tbsp tbsp
• pimiento-stuffed green olives↗6 6

  thickly sliced

• chicken stock↗300ml ml
• generous handful basil leaves

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.

2. 2

   Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.