- 1 Tablespoon Olive Oil
- 500 Grams (gm) Mixed chicken pieces
- 1x500ml PUCK Tomato Sauce
- 1/4 Cup Black Olives, Sliced
- 1/4 Cup Sundried Tomatoes, Sliced
- 1 Tablespoon Dried Oregano
- Heat oil in a deep nonstick frying pan. Add the chicken pieces and cook until golden brown and cooked through. Pour in the tomato and cream sauce, stir in the olives, sundried tomatoes and oregano.
- Heat gently until sauce is simmering and chicken is thoroughly cooked.