Ingredients

2 tbsp olive oil
2 boneless, skinless chicken breasts
1 small onion, halved and very thinly sliced
2 garlic cloves, shredded
400g ripe tomatoes, finely chopped
1 tbsp balsamic vinegar
6 pimiento-stuffed green olives, thickly sliced
300ml chicken stock
generous handful basil leaves

Method

1-Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.

2-Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.

Source :BBC GoodFood