Tomato sauce with rosemary – chicken fillets

Ingredients for 3 servings:

• 300 g chicken breast fillet(s)
• Sea salt
• 1 tbsp rosemary, finely chopped
• 2 tbsp olive oil
• 1 tbsp butter
• 1 onion(s), finely chopped
• 2 garlic cloves, squeezed
• 1 sprig(s) rosemary
• 300 ml red wine (e.g. Merlot)
• 400 g tomatoes, peeled, chopped (can)
• 1 tsp sugar
• 50 g olives, small, black
• pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

goes very well with pasta or baguette

Cut the chicken breast fillets diagonally into approximately 2 cm long pieces and season with chopped rosemary, salt, and pepper. Heat the olive oil and butter together in a pan. Brown the meat vigorously, then remove and cover to keep warm. Add the onion, garlic, and rosemary sprig to the pan and sauté briefly. Deglaze with red wine and reduce by half. Add the tomatoes and bring to a brief boil. Remove the rosemary sprig and season the sauce with sugar, salt, and pepper. Add the olives and chicken to the sauce and heat briefly. Serve with pasta or baguette. Tip: You can replace the chicken fillets with 1 cm thick slices of rabbit loin fillets.