Chicken Provencale

Directions

1. 1
   Preheat oven to 180C (160C fan forced).
2. 2
   Place flour in a shallow bowl (snap/zip lock bag), season with salt and pepper and coat the chicken breasts (if using bag do 2 at a time) and shake of excess and place on a plate.
3. 3
   Melt butter in a frying pan over medium high heat and add the chicken breasts and cook for 2 to 3 minutes each side or until golden.
4. 4
   Transfer to a 5cm deep x 20cm x 30cm (base measurements) oven proof baking dish.
5. 5
   Reduce heat to medium low and add onion to pan and cook stirring occasionally for 5 minutes or until softened.
6. 6
   Increase heat to medium high and add sherry and bring to the boil and boil for 1 minute.
7. 7
   Add tomatoes and cook stirring occasionally for about 5 to 6 minutes or until boiling.
8. 8
   Spoon tomato mixture over the chicken and cover.
9. 9
   Bake for 30 minutes or until chicken is cooked through.
10. 10
    Add olives if using in the last 5 minutes.
11. 11
    Sprinkle with parsley and serve.