Thursday, December 2, 2010

Italian style chicken : Wk48/4

Serves 4 : Very easy : Quick
3 skinless chicken breast fillets, cut in strips
Juice of 1 large lemon
1 large red onion, sliced
8 large Italian tomatoes, thickly sliced
30gm fresh basil, chopped
375ml chicken stock
12 – 16 pitted green olives, sliced

Crusty bread, to serve

Lay the chicken in a glass or plastic dish and sprinkle with the lemon juice.

Spray a large pan with non-stick cooking spray.
Stir-fry the chicken strips for 5 minutes until they are sealed and lightly browned.
Remove from the pan.

Dry fry the onion until it softens.
Add the tomatoes and about 20gm of the basil and cook until the tomato is pulpy.

Now pour in the stock, the olives and any remaining lemon juice.
Thicken the sauce with 1 Tblsp cornflour, if desired.
Bring to a boil then reduce the heat.

Scatter the chicken strips over the top.
Simmer for another 5 minutes, or until the chicken is cooked to your liking.

Serve in warmed bowls garnished with the remaining basil.

Crusty bread is the perfect accompaniment to this – it is great for mopping up the sauce.

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