2-3 tablespoons of olive oil
3 cloves of garlic
2 sprigs of rosemary
150 ml of dry white wine
5-6 pelati tomatoes
1 tablespoon of tomato paste
25 grams of mushrooms
a handful of pitted black olives
Heat the olive oil in a frying pan.
Finely chop the peeled onion and garlic, put them in the pan, add rosemary and fry for 3-4 minutes.
Put the chicken breasts on top of the onion.
Sprinkle with salt and pepper and cook for 5-10 minutes over medium heat, turning until the meat starts to brown and the onions are caramelized. Take the chicken out of the pan and set it aside in a warm place.
Add the mushrooms to the onions, then the diced tomatoes and stew them until they fall apart. Add tomato paste and wine.
Cover and simmer for about 10 minutes, until the sauce thickens and is slightly reduced, season to taste.
Then put the fried chicken breasts into a pot and let them stew for a while. At the end, add the olives
Before serving, sprinkle with chopped parsley.