- Olive oil - 2 items. spoons
- Red onions - 0.5 Pieces
- Garlic - 3 Teeth
- Tomatoes in own juice - 410 Grams
- Black olives - 1/3 Glass (assorted)
- Chicken breasts - 2 pieces
- Kosher salt - - To taste
- Freshly ground black pepper - - To taste
- Olive oil - 1 st. spoon (for frying chicken)
- Butter - 1 Art. a spoon
- Grated Parmesan cheese - - To taste
- Macaroni - 230 Grams (ready-made)
Slice the onions into cubes. Grind the olives. In a large frying pan over medium heat, heat olive oil. Add the onion and mix well, fry for a few minutes. Grind the garlic. Then, add to the onion. Now add a jar of sliced tomatoes, along with the juice. Add the olives. Mix everything well. Pour a little wine. Now, cook over low heat and tackle the chicken. Occasionally stir. Sprinkle chicken breasts with salt and pepper. In a frying pan, melt some butter and add a little olive (over medium heat). Put the chicken in a frying pan and brown until brown. When the chicken is ready, proceed to serving, put a paste on the plate, pour over 3/4 of the sauce. Put the chicken breasts on top. Then, pour the remaining sauce. Scrub the cheese. Sprinkle the dish. Serve to the table. Bon Appetit.
Servings: 2