Recipe Laura Bakhtiarian | Photos Naomi Giatas
A rich, flavour-packed dish with very little effort — perfect for busy weeknights.
Time 25 minutes
Serves 4
Ingredients
- 2 tbsp olive oil
- 4 x Lilydale Free Range Chicken Breast Fillets
- 2 tsp dried basil
- 1 tbsp butter
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 400g diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1⁄4 cup drained capers
- 1 small capsicum, roughly chopped
- 1⁄3 cup sundried tomatoes, roughly chopped
- Salt and freshly ground black pepper, to taste
Method
- Season chicken with 1tsp of the dried basil, salt and pepper.
- Heat olive oil in a large skillet.
- Add the chicken breasts to the skillet and cook over medium-high heat for 3–5 minutes per side, or until lightly golden.
- Remove chicken breasts from skillet and set aside.
- Add butter to the skillet and let it melt. Add diced onions and cook for 2–3 minutes. Stir in garlic and the wine, and scrape up the brown bits at the bottom of the skillet; continue to cook for 4 minutes, or until the wine has reduced.
- Mix in the tomatoes, tomato paste, oregano, remaining dried basil, sun- dried tomatoes, capsicum and capers. Place chicken back in the skillet, nestled into the sauce.
- Bring to a boil, then reduce to a simmer and cover. Leave for 10–15 minutes, or until chicken is cooked through.
- Remove from heat, garnish with parsley and serve with crusty bread.
We used: Lilydale Free Range Chicken Breast Fillets
Lilydale farmers have been perfecting free-range farming for over 20 years, based on one simple belief: chicken that’s raised better, tastes better. Their commitment to quality and chicken welfare is what sets them apart. From farm to plate, quality ingredients create unforgettable dishes. Find more recipe ideas at lilydalefreerange.com.au.
WEBSITE :: INSTAGRAM :: FACEBOOK
Advertisement.
