Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 4 Servings
Oh, man, I have never tried anything like this before! Try this recipe and prepare to be amazed. Enjoy!
2 shallots chopped
1 tablespoon fresh thyme leaves only
1 tablespoon fresh rosemary chopped
1 tablespoon fresh flat-leaf parsley chopped
1 teaspoon fennel seeds
1 c /250 ml white wine
4 tablespoon olive oil
4 skinless boneless chicken breasts
1 tablespoon flour
½ c 125 ml chicken stock
6-8 cherry tomatoes halved
8 large green olives pitted
parsley for garnish
Step 1: Add the herbs, shallots, chicken breasts, olive oil, wine, and fennel seeds into a mixing bowl. Stir until well mixed.
Step 2: Place the bowl inside the fridge then allow the chicken to marinate for about 3 hours.
Step 3: Remove the chicken breasts from the bowl and season them with salt and pepper.
Step 4: Prepare the oven and preheat to 400 degrees F or 200 degrees C.
Step 5: Place a pan on the stove and turn the heat to medium.
Step 6: Add olive oil and allow it to become hot.
Step 7: Add the chicken breasts and cook each side for 3 minutes or until golden brown. Remove and place them onto a clean plate.
Step 8: In the same pan, add flour. Stir until well mixed with the chicken oil.
Step 9: Add 1/2 of the marinade. Stir and scrape the bottom to get the brown bits.
Step 10: Add the remaining marinade and stir until well mixed, followed by the chicken breasts, cherry tomatoes, olives, and chicken stock. Allow the mixture to boil.
Step 11: Remove from the stove and transfer it inside the oven. Cook for another 25 minutes.
Step 12: Serve with rice and enjoy!
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