Ingredients:
3 ounces skinless chicken breasts
4 plum tomatoes, minced
1 teaspoon olive oil
1/4 cup chickpeas, drained
1/2 teaspoon parmesan cheese, grated
2 teaspoons garlic, minced
1 tablespoon onions, chopped
2 ounces red wine
1 tablespoon balsamic vinegar
1 teaspoon basil
1 tablespoon celery, chopped
1 tablespoon red peppers
2 ounces mushrooms, sliced
2 ounces tomato sauce
salt and pepper
Directions:
Saute the minced garlic in the olive oil until golden brown.
Pour off olive oil into a bowl and reserve for later use.
In the same pan, saute the seasoned breasts over medium heat on both sides until done.
Remove garlic and breasts from pan and reserve for later use.
Add half the olive oil back and slowly saute the plum tomatoes until tender by gently rolling, remove and put aside with chicken and garlic.
Now, in order, saute the onions, celery, chickpeas, pepper and mushrooms, add the wine and 1 tbsp of balsamic vinegar and reduce until almost dry.
Finish by adding tomato sauce, top with parmesan cheese and season to taste with salt and pepper.
Servings: 1
Time preparation: 15 min.
Time total: 50 min.