- salt and pepper to season the chicken, and to season the meal later
- 4 boneless skinless chicken breasts
- olive oil to fry
- ½ cup white wine (or vegetable broth or water), divided
- 2 medium onions, peeled and coarsely diced
- 1 cup cherry tomatoes, halved
- 2 Tbsp tomato paste
- 3 garlic cloves, minced
- 15 black pitted olives
- 3 tsp mini capers
- 2 Tbsp chopped fresh basil
- pinch of red pepper flakes (optional)
- Brush the chicken breasts lightly with olive oil and season with salt and pepper on both sides. Heat 1 Tbsp of olive oil in a large skillet over medium high heat and then sear the chicken breasts on both sides until nicely colored and almost done. Transfer to a plate.
- Add ¼ cup of white wine (or vegetable broth, or water) to the hot skillet to deglaze – scrape any bits of chicken that may have stuck on the bottom. Add the chopped onions and cook until the onions are translucent and soft – 5 – 6 minutes.
- Add the chopped tomatoes and 2 Tbsp tomato paste. Season with some salt, freshly ground black pepper and a pinch of red pepper flakes if you like it spicy. Stir well and add the other ¼ cup of white wine and cook covered with a lid for about 7 – 8 minutes until the tomatoes are tender and the sauce has thickened.
- Stir in the the olives, capers and minced garlic, and cook for another couple minutes.
- Add the chicken breasts into the skillet. Cover, and cook for 10 minutes covered, or until the chicken breasts are thoroughly cooked.
- Sprinkle with the chopped basil and serve either with gluten free noodles, zoodles or over rice.