Chicken fillet fried with basil and tomatoes
4 servings
20 minutes
Chicken fillet sautéed with basil and tomatoes is a vibrant dish of Italian cuisine that combines simplicity in preparation with rich flavor. It embodies the southern sun of the Mediterranean, where fresh herbs and ripe tomatoes are the foundation of gastronomy. The fillet, fried to a golden crust, gains juiciness while basil adds a distinctive spicy aroma. Tabasco adds a piquant note that sharpens the perception of taste. The finishing touch is the tomatoes that thicken into a tender, rich-textured sauce perfectly complementing the meat. This dish is served as a standalone meal accompanied by fresh vegetables or a light pasta garnish, creating an ideal balance of flavors. Simple to prepare yet elegant in presentation, it makes an excellent choice for a cozy dinner or festive table.
1
Cut the chilled fillet into 2-centimeter cubes.
- Chicken breast fillet: 1 kg
2
Fry in a large hot pan on each side until golden brown, for a total of 6-8 minutes.
- Chicken breast fillet: 1 kg
3
Add dry basil (add beans or pepper).
- Dried basil: 10 g
- Salt: to taste
4
Fry on medium heat for another 2-3 minutes.
5
Without reducing the heat, add 8 drops of Tabasco. IMPORTANT, do not add the sauce to other ingredients, but pour it onto the bare hot spot of the pan. This way, you will get rid of the sauce's sour taste.
- Tabasco sauce: 10 ml
6
Then mix everything.
7
Add the flesh of the tomatoes, previously blended into a smooth mass, to the pan.
- Tomatoes in their own juice: 400 g
8
Add a little salt and stir until ready – another 5–7 minutes or until the tomatoes thicken.
- Salt: to taste
