Summary

Ingredients

• 2 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar reduction
• 1 teaspoon sugar
• 4 tomato (s), dried in oil
• 1 tablespoon. Herbs Provence, dried
• 1 clove garlic, cut
• 250 g chicken breast fillet (s), cut into strips
• 1 onion (s), cut into thin half rings
• 5 cocktail tomatoes, quartered
• 1 tablespoon, leveled turmeric
• salt and pepper

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Instructions

1. Remove tendon from chicken fillets. Dice the dried tomatoes and mix with dried Herbs Provence.
2. In a large pan over medium heat, warm the olive oil for 1 minute. Add tomato paste, balsamic vinegar reduction, and sugar. Cook for 1 minute, stirring frequently, until caramelized.
3. Add the diced dried tomatoes and garlic. Cook for 3 minutes over medium heat, stirring occasionally.
4. Add the chicken breast strips. Cook for 3 minutes over medium heat, stirring occasionally, until chicken reaches 74°C / 165°F internal temperature.
5. Add the sliced onion. Cook for 2 minutes over medium heat, stirring occasionally.
6. Add the quartered cocktail tomatoes. Fold gently to combine. Remove from heat and let rest for 2 minutes. Season with salt and pepper.