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

Print Recipe Pin Recipe

Instructions

1. Remove the tendon from the chicken fillets. Dice the dried tomatoes and sprinkle with the Provence herbs.
2. Caramelize the oil, tomato paste, balsamic vinegar and sugar in a pan. Add the dried tomatoes and the garlic, over a medium heat for 3 minutes. swing through. Add the fillets and cook for another 3min. roast meat. Salt and pepper.
3. Add the onion and cook for another 2 minutes. roast meat. Add the cocktail tomatoes, fold in, take off the stove and only have another 2 minutes. let go.
4. In the meantime, cook the rice in salted water with the turmeric, pour off and serve the fillets on top. If you don`t have turmeric on hand: Is only for the color, you can leave it out.