Chicken strips with olives and tomatoes

Quick, tasty and delicious with mash, polenta or salad.

INGREDIENTS FOR 4 PEOPLE

800 g CHICKEN BREAST

100 g GREEN OLIVES (preferably pitted)

50 g TAGGIASCA OR BLACK OLIVES

100 g SUN-DRIED TOMATOES

20 g DESALTED CAPERS

150 g DATTERINI TOMATOES

HALF AN ONION

1 GARLIC CLOVE

OREGANO

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

I chop onion, garlic and capers.

I quarter Datterini and sun-dried tomatoes into 4.

I cut chicken into strips.

I gently soften onion, garlic and capers in extra virgin olive oil in a large pan.

I add chicken and cook over high heat for around ten minutes.

I add salt and pepper and a little stock or warm water if dry.

I add fresh and dried tomatoes.

I gently mix and add olives. Mine had stones because that was all I had, but pitted are better. I add oregano, or thyme or parsley.

A few more minutes and ready. I finish with raw oil.