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Ingredients
| salt |
| black pepper |
| chicken breasts: 3 oz |
| plum tomatoes: 4 (minced) |
| olive oil: 1 tsp |
| canned chickpeas - garbanzo beans: 1/4 cup (drained) |
| grated parmesan cheese: 1/2 tsp |
| garlic (minced): 2 tsp (minced) |
| onions (chopped): 1 Tbl (chopped) |
| red wine: 2 fl oz |
| balsamic vinegar: 1 Tbl |
| fresh basil (chopped): 1 tsp |
| celery (chopped): 1 Tbl (chopped) |
| red bell pepper (chopped): 1 Tbl |
| white mushrooms: 2 oz (sliced) |
| tomato sauce: 2 oz |
Breast of Chicken, Garlic, Chickpeas and Sauce Verdure
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
1 serving(s)
Tags
- Saute the minced garlic in the olive oil until golden brown.
- Pour off olive oil into a bowl and reserve for later use.
- In the same pan, saute the seasoned breasts over medium heat on both sides until done.
- Remove garlic and breasts from pan and reserve for later use.
- Add half the olive oil back and slowly saute the plum tomatoes until tender by gently rolling, remove and put aside with chicken and garlic.
- Now, in order, saute the onions, celery, chickpeas, pepper and mushrooms, add the wine and 1 tbsp of balsamic vinegar and reduce until almost dry.
- Finish by adding tomato sauce, top with parmesan cheese and season to taste with salt and pepper.