Step 1

Season chicken with salt and pepper. Heat half the oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side, or until browned. Transfer to a plate.

Step 2

Heat remaining oil in dish. Add mushrooms, onion and garlic. Cook, stirring, for 5 minutes until vegetables have softened. Return chicken to dish with wine. Bring to the boil. Boil for 1 minute or until wine has almost evaporated. Add tomatoes and vinegar. Reduce heat to medium-low. Simmer, covered, for 25 minutes.

Step 3

Stir in olives and basil. Season with salt and pepper. Serve with fettuccine and chopped basil.