Cut the chicken breasts in half straight down the middle, to give 8 chunks of chicken. Season generously with salt and pepper.

Heat some oil in a large pan, over a medium to high heat then add the butter. Once it melts, cook the chicken until it’s golden brown on both sides.

Once golden brown, remove the chicken from the pan and set aside.

Add the onions in the same pan and cook for about 5 minutes, until they start to soften. Use a wooden spoon or spatula to scrape up any brown bits on the bottom of the pan. This is all flavour.

Chuck in the garlic, thyme and rosemary and cook for a further minute, before pouring in the white wine. Reduce the wine by half.

Add in the cherry tomatoes, black olives, and tin of chopped tomatoes. Stir well, then get the chicken back into the pan along with any juices.

Stir well, then simmer for about 10-12 minutes, or until the chicken is cooked through.

Taste for seasoning, sprinkle over the chopped parsley, then dish it up with vegetables and potatoes.