Chicken fillet with carrots and olives - Zuzana Grnja
Chicken fillet with carrots and olives - tasteful!
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Chicken fillet with carrots and olives - Zuzana Grnja
- 500 g of chicken fillet
- 3 larger carrots
- a head of red onion
- 3 tomatoes
- lemon juice
- 200 ml of white wine
- 10-15 pieces of pitted olives
- fresh parsley leaf
- a little olive oil
- salt (pepper as needed and to taste)
- Cut the chicken fillet into slices, add salt and pepper, add two tablespoons of olive oil and lemon juice, then leave it in the refrigerator to marinate for an hour or two.
- Finely chop the onion and turnip and sauté in olive oil for about ten minutes. Add the meat and simmer until the meat is soft and turns a golden-yellow color.
- Pour in the wine, and when it evaporates, add the peeled, finely chopped tomatoes and a little water. Add salt, pepper and cook for 10-15 minutes.
- Towards the end, add olives, chopped parsley, and cook for another five minutes. Serve warm.
