Simple and fast chicken dish for busy days.

Ingredients

• 4 boneless skinless chicken breasts
• 30 ml (2 Tbsp) Olive oil
• 30 ml (2 Tbsp) butter
• 125 ml (½ cup) white wine
• 125 ml (½ cup) chicken stock
• 1 x 410 g can Rhodes Quality Tomato Mediterranean Style
• 250 ml (1 cup) cream
• 65 ml (¼ cup) cold water
• 15 ml (1 Tbsp) cornflour
• 65 ml (¼ cup) Parmesan cheese, grated

Salt and freshly cracked black pepper to taste.

Method

1. Place the chicken breasts on a cutting board and cover with plastic wrap.
2. Use a rolling pin to flatten the chicken breasts.
3. Heat the oil and the butter in a large frying pan and brown the chicken breasts on both sides.
4. Set aside.
5. Add the white wine to the pan and stir with a wooden spoon to deglaze the pan.
6. Add the chicken stock, cream and Rhodes Quality Tomato Mediterranean Style and stir to combine.
7. Dissolve the cornflour in cold water and pour into the pan.
8. Cook over low to medium heat until it thickens slightly.
9. Add the Parmesan cheese and stir.
10. Season with salt and black pepper to taste.
11. Return the chicken to the pan and simmer for 5-10 minutes or until cooked through.
12. Serve immediately over pasta.

Serving

Serves 4