Italian tomato chicken

For 4 people
  • 2 Chicken breasts (300 g each)
  • Salt
  • Cayenne pepper
  • 150 g Onions
  • 800 g Tomatoes
  • 1 Chilli pepper
  • 3 EL Olive oil
  • 1/8 l Rosé wine
  • 2 jar (s) (425 ml) Italian bean kernels
  • 1 potty basil
  • 1-2 EL Lemon juice
60 minutes
light
1.
Wash the chicken breasts, pat dry and cut in half. Rub vigorously with salt and cayenne pepper. Peel and finely dice onions. Clean and wash tomatoes and cut into wedges. Cut the chilli into small rings.
2.
Heat the oil in a pan. Fry the chicken in it while turning until golden brown. Add the onions, chilli and tomatoes. Deglaze with 200 ml of water and wine. Cover and cook over medium heat for about 40 minutes.
3.
In the meantime, rinse the beans and let them drain. Wash the basil and finely chop except for a few leaves for garnish. Fold the beans and basil into the tomatoes for the last 10 minutes. Season with salt, pepper and lemon juice and serve.
1 person approx:
  • 630 kcal
  • 2640 kJ

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