Chicken in tomato and olives with crushed potatoes

Ingredients

For 1 serving

• Chicken breast140 g
• Tomato passata150 g
• Black olives6
• Capers5 g
• Potatoes200 g
• Rosemaryto taste
• Extra virgin olive oil10 g
• Saltto taste

Method

1. Wash the potatoes and put them whole in a pan of cold salted water; bring to the boil and cook for 20 minutes, until a fork slides through easily.
2. Meanwhile rinse the capers. In a wide frying pan heat the tomato passata with the black olives and capers over medium heat for 5 minutes, until slightly thickened; taste and adjust the salt.
3. Lightly salt the chicken breast slices, lay them in the sauce and cook over medium-low heat for 4 minutes per side, until white inside.
4. Drain the potatoes and roughly crush them with a fork together with half the oil, the chopped rosemary and a pinch of salt.
5. Serve the chicken in its sauce next to the crushed potatoes and finish with the remaining oil, drizzled raw.