Ingredients (serves 4)

• 1 tbs plain flour
• 4 small (120g each) chicken breast fillets
• 1/4 cup (60ml) olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 1/2 cup pitted black olives
• 2 anchovies
• 1 tbs chopped mixed herbs (rosemary, thyme, parsley), plus extra to garnish
• 1 tbs baby capers, rinsed
• 1 tbs red wine vinegar
• 2 tbs tomato paste
• 2 tbs sun-dried tomato pesto
• 1/2 cup (125ml) red wine
• Pasta, to serve

Method

1. Season flour with salt and pepper, then toss fillets in flour. Heat 2 tablespoons of oil in a heavy-based pan over high heat, add chicken, quickly brown both sides and then set aside.
2. Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened.
3. Add garlic, olives, anchovies, herbs and capers, cook for 1 minute, and then add vinegar. Mix paste, pesto, wine and 1 1/2 cups water (or stock). Add to pan with chicken and simmer 5 minutes or until chicken is cooked.
4. Serve with pasta and top with herbs.