Chicken Provencale

Step 1: Preheat oven to 180C (160C fan forced).

Step 2: Place flour in a shallow bowl (snap/zip lock bag), season with salt and pepper and coat the chicken breasts (if using bag do 2 at a time) and shake of excess and place on a plate.

Step 3: Melt butter in a frying pan over medium high heat and add the chicken breasts and cook for 2 to 3 minutes each side or until golden.

Step 4: Transfer to a 5cm deep x 20cm x 30cm (base measurements) oven proof baking dish.

Step 5: Reduce heat to medium low and add onion to pan and cook stirring occasionally for 5 minutes or until softened.

Step 6: Increase heat to medium high and add sherry and bring to the boil and boil for 1 minute.

Step 7: Add tomatoes and cook stirring occasionally for about 5 to 6 minutes or until boiling.

Step 8: Spoon tomato mixture over the chicken and cover.

Step 9: Bake for 30 minutes or until chicken is cooked through.

Step 10: Add olives if using in the last 5 minutes.

Step 11: Sprinkle with parsley and serve.