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Add a photoServings: 4
Ingredients
- 50 gm Butter, (2oz)
- 1 Tbsp. Veg. oil
- 1 x Garlic clove, crushed to a paste
- 400 gm Chicken fillet, cut in strips (5cm long x 1cm wide) (14oz)
- 2 Tbsp. Balsamic vinegar, (2 to 3)
- 500 gm Tomato concasse, (1/2kg) Salt and freshly grnd black pepper Sugar A squeeze of lemon juice A knob of butter
- 1 handf basil leaves
Directions
- Heat half of the butter in a frying pan over a medium heat. Add in the oil and garlic, and cook till aromatic. Put in the chicken, turn up the heat and fry briskly till it is plump and springy. Pour over the balsamic vinegar, quickly stirring everything around till it evaporates - a few seconds. Add in the rest of the butter and the tomates. Season with salt and pepper, and simmer for about 15 min till the tomates have turned into a sauce nad the chicken is completely cooked.
- Taste and adjust the seasoning with salt, sugar and a squeeze of lemon juice. Stir in the knob of butter till it has dissolved. Shred the basil leaves over the top and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 119 | 93% |
| Total Fat 13.54g | 17% |
| Saturated Fat 6.67g | 27% |
| Trans Fat 0.09g | |
| Cholesterol 27mg | 9% |
| Sodium 74mg | 3% |
| Potassium 15mg | 0% |
| Total Carbs 1.59g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.21g | 1% |
| Protein 0.19g | 0% |
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