Stove Top Chicken And Tomato - cooking recipe

Ingredients

1 tablespoon flour
salt and pepper
4 small chicken breast fillets
60 ml olive oil
1 onion, finely sliced
2 garlic cloves, crushed
1/2 cup pitted black olives
2 anchovies
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh parsley, chopped
1 tablespoon baby capers, rinsed
1 tablespoon red wine vinegar
2 tablespoons tomato paste
2 tablespoons sun-dried tomato pesto
125 ml red wine
1 1/2 cups stock

Preparation

Season flour with salt and pepper, then toss fillets in the flour.
Heat 2 tablespoons of oil in a heavy-based pan over high heat, add chicken, quickly brown both sides, then set aside.
Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened.
Add garlic, olives. anchovies, herbs and capers, cook for 1 minute, then add vinegar.
Mix paste, pesto, wine and 1 1/2 cups of stock.
Add to pan with chicken and simmer 5 minutes or until chicken is cooked.
Serve with pasta and top with herbs.