This is one of my stalwart recipes that used to feel particularly decadent when I used to think that I should avoid eating too much fat, because of the amount of butter in it! Even now I eat saturated fat without concern it still is a lovely meal and very easy to make.
We had it last week when on holiday in France when we were cooking for ten, so we took a photo for the banner shot on here and here’s the recipe.
The recipe is from a page that I tore out of a magazine in 1999! It’s apparently taken from The Big Red Book of Tomatoes by Lindsey Bareham.
- 50g / 2oz butter
- 1 tbsp cooking oil
- 1 garlic clove, crushed to a paste with a pinch of salt
- 400g /14oz chicken fillet, cut into strips, about 5 x 1cm / 2 x 1/2 in
- 2-3 tbsp balsamic vinegar
- 500g / 1lb 2oz tomatoes, peeled, seeded and chopped
- sugar (optional)
- a squeeze of lemon juice (optional)
- a knob of butter
- a handful of basil leaves
- Melt half the butter in a frying pan over a medium heat.
- Add the oil and garlic, and cook until aromatic.
- Add the chicken, increase the heat and briskly fry until plump and springy.
- Pour over the vinegar, quickly stirring for a few seconds until it evaporates.
- Add the rest of the butter and the tomatoes.
- Season, then simmer for 15 minutes until the tomatoes have turned to a sauce and the chicken is completely cooked.
- Taste, and season with salt, sugar and a squeeze of lemon juice, according to taste.
- Stir in the butter until dissolved.
- Shred the basil over the top to serve.
I don't peel or seed the tomatoes - life's too short in my opinion, but feel free!