2 pounds chicken breast halves
1 medium onion, chopped
1 medium carrot, cut into pieces
2 cloves garlic, crushed
1 medium jalapeno pepper, seeded and finely sliced
2 teaspoons dried basil
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon white sugar
1 (12 ounce) can sliced black olives, drained
1 tiny bit chopped fresh parsley
1/2 tomato, sliced (optional)
Place chicken cut side down in a shallow baking dish. Roll cooking side up then place carrots and dry curry powder around the chicken. Add salt, sugar, black olives, parsley, tomato and olives. Bring to a rolling boil, stirring occasionally.
Reduce heat to low and add water to a large stock pot. Bring to a slow simmer over low heat for 30 minutes. Reduce heat to medium, reduce the volume by half and add olives. Cover and simmer 10 minutes longer.
Stir in the dredged rice noodles, cooked chicken, anchovy fillets, tomatoes and olive oil. Cover and simmer for 5 minutes per chicken, chicken or fish. Slice chicken or fish into any pattern, discard skin. Place pan on burner and heat through. Serve with sauce or salad dressing.