Mad Butcher's Butcher Est. 1971

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Chicken with Tomatoes, Garlic & Olive Oil


- 4 Tegel Chicken Breasts
- Salt & Pepper
- 1/4 Cup Plain Flour
- 2 Tablespoons Butter
- 2 Cloves Garlic
- Crushed
- 1 Anchovy Fillet
- mashed to a paste
- 1/4 Cup Dry White Wine
- 500g Ripe Roma Tomataoes
- Peeled
- Deseeded and Finely Chopped
- 3/4 Cup Chicken Stock
- 12 Pitted Olives
- Halved
- 2 Tablespoons Chopped Basil
Serves :
Cooking time:


Season the chicken with salt and pepper then dip in the flour. Shake off the excess flour.

Heat the oil and butter in a frying pan over medium heat.

Cook the chicken for 6 minutes on each side, until golden brown and just cooked through.

Remove from the pan and keep warm.

Add the garlic and anchovy paste to the pan. Cook for 1–2 minutes until fragrant. Add the wine and bring to the boil. Stir in the tomatoes, chicken stock and olives and simmer for 8–10 minutes until the mixture has thickened.

Add the chicken and any juices and simmer for 2–3 minutes until the chicken is heated through.

Sprinkle with basil and serve immediately.

Recipe from Tegel NZ


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