Cut chicken breasts into bite-sized chunks, dust in seasoned flour and fry in hot olive oil until lightly browned all over.
Drain and set aside. Fry chopped shallots and a crushed clove of garlic for a few minutes, until softened, then add 4 - 5
skinned and chopped tomatoes together with a Tbs tomato paste and cook this for a couple of minutes, before adding a small
glass of dry white wine (or dry vermouth). Season well, including some oregano, if desired, and simmer for 10 minutes,
until the tomatoes start to break down into a thick sauce, then return the chicken to the pan and continue cooking gently,
covered, for another 10 minutes, until the chicken is fully cooked. Meanwhile, make some polenta according to the packet
directions, adding a good knob of butter and a handful of grated parmesan cheese at the end. To serve, spoon the polenta
onto warm plates, top with the chicken in tomato sauce, and garnish with shaved parmesan and chopped chives.