Chicken breast a`la cacciatore

50 minutes


4 Servings


Chicken Breast Fillet Konspol, Mushrooms, Garlic


4 chicken breast fillets Konspol

2-3 tablespoons of olive oil

2 onions

3 cloves of garlic

2 sprigs of rosemary

salt pepper

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



1 Heat the olive oil in a frying pan.

2 Finely chop the peeled onion and garlic, put them in the pan, add rosemary and fry for 3-4 minutes.

3 Put the chicken breasts on top of the onion.

4 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.

5 Add the mushrooms to the onions, then the diced tomatoes and stew them until they fall apart. Add tomato paste and wine.

6 Cover and simmer for about 10 minutes, until the sauce thickens and is slightly reduced, season to taste.

7 Then put the fried chicken breasts into a pot and let them stew for a while. At the end, add the olives

8 Before serving, sprinkle with chopped parsley.