Healthy Mediterranean Chicken

INGREDIENTS

• 3 large chicken breasts
• ¼ cup oregano, roughly chopped
• 1 tbsp all purpose (plain) flour
• ¼ cup extra virgin olive oil
• 3 cloves garlic
• 1 fresh mild red chilli
• 3-4 anchovies
• ¾ cup dry white wine
• 16 pitted black Kalamata olives
• 16 cherry tomatoes
• Salt and pepper
• 1 handful of chopped flat-leaf parsley

DIRECTIONS

1. Cut chicken into bite size pieces and place on your cutting board. Season with salt and pepper, sprinkle with dried oregano and coat in flour. Set aside spread out so they are not touching.
2. Cut the tomatoes and olives in half.
3. Peel the three garlic cloves and slice two of the cloves very finely.
4. Chop the parsley finely and grate the remaining garlic clove into it.  Mix well.
5. Add olive oil to a frying pan over medium heat. Once very hot, add the chicken pieces.  If your pan is too small, do in two batches. (Chicken should almost be cooked through but not quite)
6. Once all pieces are nice and brown on all sides, push to the top of the pan and add the chili, sliced garlic and anchovies, sweat for 30 seconds as you break away the anchovies with a wooden spoon. Deglaze pan with white wine and bring to a simmer. Add in olives and cherry tomatoes. Cook for another 2-3 minutes as you mix or toss gently.
7. Add the finely chopped garlic and parsley mixture at the last second to retain that freshness.Mix a few seconds and remove from heat. Leave chicken to rest in pan for 2-3 minutes before serving.