Composition / ingredients
Step-by-step cooking
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We put chicken breasts (without skin and bones) between two sheets of plastic wrap. With a meat hammer, beat the chicken to a thickness of about one and a half centimeters. In a large saucepan, heat the oil, and lightly fry the beaten breast until light brown. Garlic is crushed with a garlic chopper, rosemary is finely chopped and all this is added to the chicken. Close the lid and continue to simmer over low heat until the garlic is ready. Then carefully pour in the wine, about half a bottle with a capacity of 0.75 liters. Bring to a boil, close the lid, reduce the heat and cook for about five more minutes.
Tomatoes, peeled from seeds and cut into slices. Cut the pitted black olives in half. We send all this into our saucepan with chicken and continue to cook for about another ten minutes.
Serve on the table, garnished with rosemary sprigs. We put any hot sauce separately.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Rosemary - 131 kcal/100g
- White wine - 78 kcal/100g
- Olives - 166 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast - 113 kcal/100g
