Chicken strips simmered in tomato sauce, with basil, oregano, olives and shallot… a simple one-skillet recipe, ready in just 20 minutes, perfect for dinner! It tastes similar to chicken pizzaiola, and you can add mozzarella on top if you have it. Let’s try my chicken strips in tomato sauce!
- Power 203,86 (Kcal)
- Carbohydrates 7,26 (g) of which sugars 0,78 (g)
- Proteins 33,41 (g)
- Fat 5,40 (g) of which saturated 1,06 (g)of which unsaturated 1,29 (g)
- Fibers 1,69 (g)
- Sodium 282,08 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2/3 poundchicken breasts (or turkey breasts)
- 1/3 poundtomato puree
- 1shallot
- 1 spoonblack olives
- dried oregano
- basil
- chili powder
- extra-virgin olive oil
- salt
Tools
- Pan
- Chopping Board
- Knife
Preparation of Chicken strips in tomato oregano sauce
Cut the chicken breast in half inch strips.
Peel the shallot and chop it finely.
Put the shallot in a large skillet pan with olive oil and a pinch of chili (if you like it).
Fry slightly for a few seconds, then place the chicken strips.
Add a pinch of salt, stir well and brown the strips on medium heat for 4-5 minutes.
Add tomato puree, black olives and oregano. Simmer on low heat for 7-8 minutes.
If the sauce looks too thick, you can add some hot water.
Once the chicken is cooked, turn off the stove and add some basil leaves.
Place chicken strips in a plate, with tomato oregano sauce, and serve immediately.
Notes:
You can add some mozzarella slices on top, once the chicken is cooked. Just cover with a lid and simmer for 3-4 minutes, until cheese melts.
Instead of chicken, you can use turkey or veal meat.
You can use half onion instead of shallot, or a clove of garlic if you like it more.
Take a look at my Italian foodblog Pelle di Pollo!