Creamy Red Pepper Chicken

My Creamy Roasted Red Pepper Chicken is an ideal meal that you can serve the family on weeknights or to guests when entertaining. It is a dish that is quickly prepared, so speedy in fact that you can have it on the table in 40 minutes! A chicken meal is always popular, and when the chicken is bathed in a rich, creamy, vibrantly flavoured sauce, you have a meal that is likely to become a family favourite on regular rotation.

• 500 g (1.1 lb) chicken tenderloins
• ¼ cup (40 g) all-purpose/plain flour - use gluten-free if needed
• 2 teaspoon dried oregano
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 teaspoon extra virgin olive oil

• 1 tablespoon extra virgin olive oil
• 1 medium brown/yellow onion - finely chopped
• 3 large cloves of garlic - finely chopped
• 2 tablespoon tomato paste
• 1-2 tablespoon lemon juice - add to taste
• ¾ cup (180 ml) heavy whipping/thickened cream
• 1 cup roasted red peppers/capsicums - roughly chopped
• 1 teaspoon dried oregano
• ¼ teaspoon red chilli pepper flakes - or to taste
• ½ cup (90 g) Sicilian green olives - pitted and cut into three pieces
• ¼ cup fresh basil leaves - finely chopped
• sea salt and pepper