12 boneless chicken breast halves
salt & pepper to taste
50 ml all purpose flour 1/4 cup
40 ml olive oil 3 tbsp
1 onion, chopped
12 garlic cloves, halved
250 ml chicken stock 1 cup
1 can tomatoes, chopped (28 oz / 796 ml)
125 ml sun dried tomatoes, slivered 1/2 cup
75 ml fresh parsley, chopped 1/3 cup
15 ml balsamic vinegar 1 tbsp
15 ml anchovy paste 1 tbsp
2 ml dried thyme 1/2 tsp
2 ml dried oregano 1/2 tsp
2 ml dried rosemary 1/2 tsp
2 ml dried sage 1/2 tsp
pinch cayenne pepper
24 pitted olives
Season chicken with salt and pepper. Dredge lightly in flour.
In heavy saucepan; heat 1 tbsp (15 ml) oil over medium high heat. Brown chicken in batches, adding more oil as needed. Transfer to plate.
In pan drippings; cook onion and garlic over medium heat for 3 to 4 minutes or until onion is softened. Stir in chicken stock and bring to boil, scraping up any brown bits from bottom of pan. Stir in tomatoes, sun-dried tomatoes, half of parsley, vinegar, anchovy paste, thyme, oregano, rosemary, sage and cayenne. Bring to boil.
Return chicken and juices to pan. Cover and simmer for 20 minutes or until chicken is no longer pink inside. Stir in olives. Taste and adjust seasonings. Serve garnished with remaining parsley.
Serves 8