Remove any fat and skin from the chicken breasts and lightly dust with the plain flour and a little black pepper.
2
Step 2
In a large, heavy based, non-stick frying pan, heat the olive oil and then cook the chicken over a high heat for 10 minutes, turning regularly to brown both sides. Remove the chicken from the pan and set aside.
3
Step 3
Now, add the onion to the pan along with the crushed garlic, anchovies and 1 tablespoon of water.
4
Step 4
Sauté for 7-8 minutes until the onion starts to soften. Then add the tinned tomatoes, wine, tomato puree, Worcestershire sauce and sugar.
5
Step 5
Add 200 ml of chicken stock and bring to the boil, then reduce the heat and simmer for 20 minutes.
6
Step 6
Next, return the chicken to the pan, including any juices that it’s released.
7
Step 7
Add the olives and simmer for a further 5 minutes, checking that the thickest parts of the chicken breast are thoroughly cooked through.
8
Step 8
Garnish with the fresh chopped parsley and serve with whole-wheat pasta following the packet instructions.