Poached Chicken with Pizzaiolla Sauce
Ingredients
Main Ingredients
2 Tbsp: Basil, Dried
1 Tbsp: Parsley, Dried
1 Whole: Chilli, Red (Fresh)
125 g: Olive, Fresh Black
400 g: Tomato, Plum (Tinned)
2 Tbsp: Tomato, Puree Double Concentrate
4 Whole: Chicken, Breast (Skinless & Boneless)
2 Cube: Stock, Chicken Stock (Knorr)
2 Whole: Onion, Brown (Fresh)
2 Whole: Pepper, Red (Fresh)
2 Whole: Garlic, Clove (Fresh)
300 ml: Stock, Vegetable Stock (Knorr)
1 Tsp: Oregano, Dried
1 Pinch: Sugar, White Caster
2 Whole: Lemon, Fresh
1 Tbsp: Oil, Extra Virgin Olive Oil
Method
Slice the lemons and put them in a pan of boiling chicken stock.
Add the chicken breasts and simmer for 10-15 minutes until cooked through.
Heat the oil in a sauce pan and fry the onion and garlic until soft but not brown. Add the remaining ingredients. Bring to the boil and cook over a high heat for 10 minutes to concentrate the flavours and slightly reduce the liquid.
Cook gently for another 30 minutes.
Add the chicken breast and serve