Summary

Ingredients

• 500 g chicken breast fillet (s) (without skin and bones)
• 1 tablespoon olive oil, virgin
• 1 small onion (s), finely chopped
• 2 clove (s) garlic, finely chopped
• 500 g tomato (s), ripe, finely chopped
• 150 g mushrooms, sliced
• 125 ml wine, white, dry
• Salt and pepper, mixed with black
• 1 bunch basil, (leaves cut into strips)

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Instructions

1. Cut the chicken breast fillets into bite-sized pieces.
2. Heat the olive oil in a non-stick pan over medium heat. Add the onion and garlic, stirring constantly, until the onion is golden brown (about 5 minutes). Transfer to a plate.
3. Put the chicken pieces in the same pan and stir-fry for about 5 minutes until lightly browned on the outside.
4. Add the tomatoes, mushrooms, white wine, salt, and pepper. Return the onions and garlic to the pan and stir well. Bring to a boil, then reduce heat to low and simmer for about 15 minutes until the liquid has reduced by roughly half and the chicken reaches 74°C (165°F) internally.
5. Add the basil strips, stir well, then remove from heat and let steep for 1 to 2 minutes.
6. Serve with tagliatelle or other pasta.