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Pan-fried chicken with tomato & olive sauce
- 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
Directions:View on BBC Good Food
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