Steamed Provençal chicken breast fillet

Ingredients for 2 servings:

• 2 chicken breast fillets
• 2 tbsp olive oil
• 80 g onion(s), finely diced
• 2 tbsp, heaped soup vegetables, finely diced
• 1 clove(s) garlic, finely chopped
• 80 ml red wine
• 1 tsp, leveled herbs de Provence
• ½ can tomato(s) (Pelati), chopped
• 50 g capers
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with capers and tomatoes

Wash the chicken breasts and pat dry. Add olive oil to a pan or pot. Season the chicken with salt and pepper and sear until crispy. Remove and set aside. Brown the diced onions in the frying fat. Add the garlic and vegetables and sauté. Deglaze with the red wine. Add the herbs and simmer for about 10 minutes. Drain the pelati in a sieve and add them to the pan. If the red wine has reduced too much, add a little tomato juice. Place the chicken breasts on top of the vegetables. Cover the pan or pot and sauté for 5 minutes. Turn the chicken over, add the capers, and sauté for 5 minutes with the lid closed. Remove the chicken from the vegetable sauce. Season the sauce to taste, arrange on plates, and place the chicken breasts on top. Serve with rice.