2 tablespoons olive oil
1/2 whole red onion, diced
3 cloves garlic, minced
1 can of chopped tomatoes
2 whole chicken breasts, pounded to even thickness
1 tablespoon olive oil
1 tablespoon butter
a load of linguine, cooked at al dente and drained
1 teaspoon olive oil
1. Heat medium frying pan over medium-low heat. Add olive oil. When warm add diced red onion and stir. Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two.
2. Splash in wine, then stir and simmer over low heat for 15 minute, stirring occasionally.
3. While sauce is cooking, sprinkle salt and black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate frying pan. Cook on both sides until golden brown and done. Set aside.
4. Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon the remaining sauce over the chicken. Sprinkle on cheese and serve immediately.