Summary

Ingredients

• 400 g chicken breast fillet (s)
• 1 tomato (s), 50 g

For the marinade:

• 100 ml white wine, dry
• 10 ml olive oil
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ garlic powder
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.5 teaspoon ½ herbs Provence

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Instructions

1. Beat all the ingredients for the marinade in a glass bowl with the whisk, so that a marinade is created. Pierce the chicken breast with the steaker or a sharp knife.
2. Scald the tomato with boiling water, peel and core it and cut the tomato flesh into thin strips. Add to the marinade with the chicken breast. Cover and leave to marinate overnight, stirring a few times.
3. The next day, remove the meat from the marinade. Sear the chicken breast in a non-stick pan on one side, then turn it over and continue frying, covered, for about 10 minutes on the other side as well. Finally, add the marinade to the pan and briefly bring to the boil.
4. Serve immediately.