50 minutes
easy
4 Servings
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
parsley
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.