Recipe

Chicken tuscany

Spiced chicken breasts with a flavourful blend of onions, tomatoes, capers, white wine and broad beans.

  • 25 mins cooking
  • Serves 4
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Ingredients

Chicken tuscany
  • 700 gram breast fillets, sliced thinly
  • 1/2 teaspoon sweet paprika
  • 1/4 cup (60ml) olive oil
  • 2 brown onions (300g), sliced
  • 3 clove garlic, crushed
  • 2 tomatoes (300g), seeded, sliced
  • 1 tablespoon drained capers
  • 2 tablespoon tomato paste
  • 1/4 cup (60ml) dry white wine
  • 1/4 cup (60ml) chicken stock
  • 500 gram frozen broad beans, cooked, peeled
  • 1/4 cup firmly packed fresh basil leaves
  • 1/3 cup (90g) black olive paste
  • 1/4 cup (20g) flaked parmesan cheese

Method

Chicken tuscany
  • 1
    Combine chicken and paprika in large bowl.
  • 2
    Heat 1 tablespoon of the oil in wok; stir-fry chicken mixture, onion and garlic, in batches, until chicken is browned and cooked through.
  • 3
    Heat remaining oil in wok; stir-fry tomato and capers until tender.
  • 4
    Return chicken mixture to wok with combined paste, wine and stock; stir-fry until sauce boils.
  • 5
    Add broad beans and basil to wok; stir-fry, tossing, until hot.
  • 6
    Serve chicken mixture topped with olive paste and cheese.

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