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1
Take each chicken breast, and using a sharp knife (I use a Chinese cleaver), slice each breast into three pieces, and then take the 2 larger pieces of the breast and cut those in half as well, giving you 5 pieces per each split breast.
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2
Rinse chicken after cutting to remove any stray pieces of cut bone.
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3
Pat dry and season with salt and pepper.
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4
Dredge each piece into the flour and set aside.
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5
In a large and heavy frying pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter together.
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6
Add half of the chicken and brown on each side until you reach a nice golden color and the skin is crisp, about 5 to 7 minutes.
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7
Remove chicken from the pan to a warm plate, add the last tablespoon of oil and the last tablespoon of butter and brown the rest of the chicken.
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8
Once all chicken is browned and removed to a warm plate, wipe out any extra flour that browned on the bottom of the pan.
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9
Add in the chicken broth, onions, garlic, and roasted red peppers.
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10
Stir to combine and let reduce by half.
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11
Once done, stir in the crushed tomatoes and add the basil, oregano, thyme and rosemary and stir well.
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12
Check for seasoning, and add any additional salt or pepper you think the dish needs.
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13
Add the chicken back to the pan and spoon sauce over each piece.
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14
Cover tightly and turn the heat to a simmer.
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15
Allow to cook for a minimum of 30 minutes, or up to an hour for more tender chicken.
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16
Add the olives to the pan about 10 minutes before you remove it from the stove.
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17
Serve over rice or pasta.
