Chicken fillet in tomato sauce

1. Chicken fillet is washed thoroughly under running water. Then we dry it with paper towels. Rub each fillet on both sides with salt and pepper. It is better to take freshly ground pepper, it is much more fragrant than the finished spice.

2. Pour olive oil into the pan, spread a piece of butter here, and send it to the fire. We give the oils to unite.

3. When the butter is completely melted, put the chicken fillet in the pan. Fry on medium heat, often turn it on one side, then on the other side. In this way, we cook for 5 minutes. A light golden blush should appear on the chicken.

4. Peel the shallots from the husk, wash them. Cut the onion into small cubes. Garlic is also cleaned, passed through a press. If desired, you can grate the garlic on a fine grater. Spread the garlic and onion to the chicken. Fry for 1-2 minutes.

5. Tomatoes are washed under running water, cut out the attachment point of the peduncle. Cut the prepared tomatoes into small cubes. If the tomatoes are dense with a hard skin, then it is better to remove it. To do this, you need to make a cross-shaped incision on each fruit and scald it with boiling water. Then sprinkle with ice water. This procedure will help to quickly remove the skin.

6. We put the chopped tomatoes in a frying pan, add tomato paste, capers and finely chopped tarragon here. We cut the olives into rings, put them here.

7. Pour dry white wine and red wine vinegar to all the ingredients. Mix it up.

8. Stirring occasionally, bring the sauce to a boil. Then cover the pan with a lid and leave the meat to simmer for 20-25 minutes.

9. If desired, decorate the dish with fresh mint before serving.

Serve on the table with a side dish of rice or potatoes or with any other side dish to taste.

Bon appetit!