4 chicken breast fillets
2 onions, sliced thinly
2 cloves of garlic, chopped
olive oil for frying
2 x 400g canned chopped tomatoes
1/2 cup red wine
400g mushrooms, sliced
20 black olives, pitted and sliced
handful parsley, chopped
salt & pepper
Heat a tablespoon of olive oil in a pan and brown the chicken on both sides, approx 1-2mins on each side. Season with salt & pepper whilst on the pan.
Remove chicken and set aside.
In the same pan, add the onion and garlic and fry until onion is just soft. Add the mushrooms, parsley, olives, canned tomatoes, red wine, salt & pepper and simmer for a couple minutes. Remove from heat.
Place the chicken in a deep oven casserole dish. Pour the mushroom mixture over the top. Bake for approx 30mins in a moderate oven (180C)
Serve on a bed of rice and a green salad