this classic Italian dish, tender chicken breast fillets
are coated with a flavorsome sauce made with tomatoes,
anchovies, olives and wine, and seasoned with oregano
and balsamic vinegar.
the rice. WHILE the rice is cooking, heat 1 tablespoon
of the olive oil in a large frying pan over a medium-high
heat. COOK the chicken for 3 minutes each side, then
remove from the pan and set aside on a plate. HEAT the
remaining oil in the same pan and cook the onion and
red pepper for 5 minutes, stirring occasionally. ADD
the garlic and anchovies and cook a minute more, stirring
to break up the anchovies. ADD the remaining ingredients,
except the parsley, and simmer over a medium heat, covered,
for 10 minutes. RETURN the chicken fillets to the pan
and cook for 3 minutes. SERVE on a bed of rice garnished
with the parsley.