- Green Olives - 80 Grams
- White wine - 250 milliliters
- Chicken fillets - 4 pieces
- Tomatoes - 400 Grams
- Pepper and salt - To taste
- Flour - 3 Art. spoons
- Basil, bundle - 1 Piece
- Bouillon - 500 Milliliters
- Garlic - 3 Teeth
1. In cold running water, thoroughly wash the chicken fillet, then with paper towels or a towel we dry it. Filet pepper, salt and bread in flour. In a heated frying pan in vegetable oil, the fillets on each side are fried, about five minutes, the fire is medium. The fillet should lose its pink color and become dull. Then put the fillet on a plate. 2. Rinse the tomatoes, scald them with boiling water, and gently peel them off. Remove the seeds, and cut into cubes. 3. Remove the excess fat from the stewpan, chop the garlic and put it here. About thirty seconds to fry. Then add chopped tomatoes until the tomato juice is completely evaporated, fry. Now add the wine, and almost everything is evaporated. 4. We add broth here, one-third of everything is boiled. To add a density, add flour. 5. Finely chop the basil and add it to the sauce, put the olives. We'll bring it all to the boil. Solim to taste, put the breast in a saucepan. The fillet must be completely covered with sauce. 6. Serve with any side dish.
Servings: 4