Olive And Sun Dried Tomato Chicken - cooking recipe

Ingredients

4 None skinless chicken breasts, about 5 oz each
2 tbsp olive oil
2 cloves garlic, peeled and roughly chopped
4 tbsp sun-dried tomato paste
1 1/2 cups chicken stock
3 oz pitted black olives
None None chopped flat-leaf parsley, to serve
None None warm crusty bread, to serve

Preparation

Season chicken breasts with salt and freshly ground black pepper. Heat oil in a heavy-based frying pan. Cook chicken 5 mins each side, until golden and lightly crisp. Remove from pan using a slotted spoon. Keep warm. Add garlic to pan. Cook for a few seconds then add sun-dried tomato paste. Cook, stirring, a few seconds, until hot. Gradually add the stock, stirring well between each addition. Add olives amd return chicken to pan. Simmer 5 mins, turning occasionally, until sauce is very hot and chicken is cooked through. Sprinkle with parsley. Serve with warm crusty bread.