Cut the chicken breast fillet into fine strips. Finely dice the shallots. Cut the tomatoes crosswise, pour boiling water over them and peel off the skin. Dice the tomatoes.
Finely chop the basil.
Steam the shallots in the olive oil until translucent. Add the sliced chicken fillet and cook without browning. Now add the tomatoes and simmer until they are thick and creamy. Stir in the crème fraîche, season with salt and pepper. Fold in the basil just before serving.
This is served with ribbon noodles (and best eaten outdoors with a glass of white wine).
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