Chicken Breast with Tomatoes

Ingredients

• 300 g potatoes (alternatively use cooked and peeled from the day before)
• 3 fresh tomatoes
• 20 g Parsley (1 bunch)
• 50 g small onions (1 small onion)
• 320 g Chicken breast fillet
• Salt
• Pepper
• 4 tbsp olive oil
• 200 ml poultry broth

Instructions

1. 1.

   Cook potatoes in boiling water for about 15–20 minutes, then drain and let them dry. Meanwhile wash the tomatoes, halve them and gently squeeze out the seeds. Wash the parsley, shake it dry and chop it. Peel the onion and finely chop it.

2. 2.

   Rinse the chicken breast fillet, pat it dry and cut it into thin slices at a slight angle.

3. 3.

   Place the slices between two sheets of cling film, flatten them with a heavy pan or meat mallet to create small cutlets, and season with salt and pepper.

4. 4.

   Heat a pan and sear the tomato halves on the cut side without oil over high heat, then remove them. Add 2 tbsp oil to the pan and heat it. Fry each chicken cutlet for 2–3 minutes on each side over medium heat, then remove. Add onion and tomatoes to the pan and cook for 1 minute.

5. 5.

   Meanwhile peel potatoes and slice them. Heat remaining oil in a second pan and fry the potato slices on all sides over medium heat for about 5 minutes, seasoning with salt and pepper.

6. 6.

   Add the cutlets to the tomatoes, pour in the broth and simmer for 2–3 minutes. Warm the cutlets briefly in the pan with parsley, season with salt and pepper, and serve with the potatoes.