- 3 chicken breasts, halved, boned and skinned
- Salt and pepper
- 1/4 cup [35 g] all-purpose flour
- 3 tablespoons [45 mL] olive oil [more if needed]
- 1 onion, into pieces
- 6 cloves garlic
- 1 cup [250 mL] white wine or chicken broth
- 1 [28-ounce / 796-mL] can tomatoes, with juice
- 1/2 cup [125 mL] dried tomato strips
- 1/3 cup [80 mL] freshly chopped parsley
- 1 tablespoon [15 mL] balsamic vinegar
- 1 tablespoon [15 mL] anchovy paste
- 2 [3-inch / 7.6-cm long each] strips orange rind
- 1/2 teaspoon [2.5 mL] thyme
- 1/2 teaspoon [2.5 mL] oregano
- 1/2 teaspoon [2.5 mL] rosemary
- 1/2 teaspoon [2.5 mL] sage
- Pinch of Cayenne pepper
- 24 stoned ripe olives
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- Pat dry chicken whites using paper toweling.
- Lightly salt, pepper and flour chicken whites.
- Into a large saucepan or a heavy bottom frypan, heat olive oil over medium heat.
- Brown chicken whites, a few at a time for 1 to 2 minutes on each side, until golden browned but not completely cooked; set chicken whites aside as soon each one is browned.
- If needed, add more olive oil.
- Add onion pieces and garlic cloves to pan; cook over medium heat, stirring for 3 to 4 minutes, to just soften onion and garlic, without coloring.
- Over high heat, pour in white wine or chicken broth scraping bottom of pan.
- Add canned tomatoes with juice, dried tomato strips, half of chopped parsley, balsamic vinegar, anchovy paste, orange rind strips, thyme, oregano, rosemary, sage and Cayenne pepper.
- Bring to boil over medium heat.
- Transfer reserved chicken whites along with any juices, back into pan.
- Leave to simmer until chicken whites are no longer pink inside.
- Throw away orange rind strips, then mix in ripe olives.
- Serve immediately, sprinkled with remaining chopped parsley.
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