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Chicken Breast in Tomato Sauce

Here's how to turn chicken into something genuinely delicious. Chicken breast braised in tomato sauce comes out remarkably tender, and dry white wine and capers give it a bright, savory edge. The mix of ingredients is just wonderful. Choose the ripest tomatoes you can find, full of juicy pulp — if fresh ones aren't around, canned tomatoes in their own juice work perfectly. Use homemade tomato paste if you have it or store-bought if you don't; homemade wins on flavor every time.

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Chicken fillet in tomato sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 56 % 9 g
Fats 25 % 4 g
Carbohydrates 19 % 3 g
94 kcal
GI: 100 / 0 / 0
    1. Rinse the chicken breasts thoroughly under running water, then pat them dry with paper towels. Rub each one on both sides with salt and pepper — freshly ground pepper is far more fragrant than pre-ground. 2. Pour the olive oil into a skillet, add the butter, and set it over the heat. Let the two fats melt together. 3. Once the butter has fully melted, add the chicken breasts. Cook over medium heat, turning often from side to side, for about 5 minutes, until they take on a light golden color. 4. Peel and rinse the shallots, then chop them into small dice. Peel the garlic and press it, or grate it on a fine grater if you prefer. Add the garlic and shallots to the chicken and cook for 1–2 minutes. 5. Rinse the tomatoes under running water and cut out the stem cores. Cut the tomatoes into small dice. If they're firm with tough skins, it's better to peel them: score a shallow cross in the bottom of each, blanch in boiling water, then plunge into ice water — the skins slip right off. 6. Add the diced tomatoes to the skillet along with the tomato paste, capers, and finely chopped tarragon. Slice the olives into rings and add them too. 7. Pour in the dry white wine and red wine vinegar. Stir to combine. 8. Bring the sauce to a boil, stirring occasionally. Then cover the skillet and let the chicken simmer for 20–25 minutes. 9. If you like, garnish with fresh mint before serving. Serve with rice, potatoes, or any other side you enjoy. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Garlic - 143  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Tarragon - 25  kcal/100g
  • Tarhun - 40  kcal/100g
  • White wine - 78  kcal/100g
  • Olives - 115  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Shallots - 72  kcal/100g
  • Canned capers - 23  kcal/100g
  • Capers - 23  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Red wine vinegar - 19  kcal/100g

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