Chicken Fillets in Tomato Sauce

What about the side dish? We recommend pasta, gnocchi, or simply fresh bread to wipe the plates clean.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Meat, chicken, breasts

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 1 piece Bell pepper, red, fresh

  • 400 g Tomato, pieces - can

  • 150 ml Alcohol, Wine, Red

  • 50 g Olives, black, in brine

  • 0.5 teaspoons Spices, rosemary, dried

  • 3 spoons Oil, olive

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Wash the chicken breasts and thoroughly dry them with paper towels. Cut them into two parts. Then cut each part to get two thicker fillets. Season all fillets with pepper and salt.

  2. Peel the garlic and onion and cut them into smaller pieces. Wash the bell pepper and cut it in half. Remove the stem and seeds, then cut it into pieces.

  3. Heat oil in a pan and quickly sauté the onion. Once the onion becomes translucent, add the garlic. When the garlic becomes fragrant, add the bell pepper pieces. Sauté everything together for another minute while stirring. Then mix in the tomatoes (along with their juice) and pour in the wine. Cook the sauce over moderate heat for about 10 minutes to thicken. Stir occasionally while cooking.

  4. Place a new pan on the stove and heat oil in it. Place the chicken fillets on the hot oil and cook them for about 5 minutes on each side.

  5. Mix the olives and rosemary into the sauce. Season with pepper and salt to taste. Once the chicken fillets are cooked, add them to the pan with the sauce. Wait for the dish to boil once more.

  6. Serve the chicken fillets with the tomato sauce on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 116.16 kcal
  • Fat: 6.48 g
    • Saturated Fat: 1.05 g
  • Carbohydrates: 4.38 g
    • Sugars: 0.65 g
  • Protein: 8.59 g
  • Fiber: 0.65 g