Stewed Chicken Breasts with Tomatoes and Basil丨healthy·three Meals
1.
Cut a whole chicken breast into 3-4 large strips. Spread a thin layer of salt, black pepper, and white pepper evenly on it and set aside.
2.
After the nonstick pan is hot, put the chicken breasts in, fry until browned, then turn it over and continue to fry until browned.
Note: Do not turn it back and forth, wait until it is browned and then turn it over.
3.
Transfer the chicken breast to a plate and set aside. Continue to fry the garlic slices and onion in the pot until the aroma is released, and add the tomatoes.
4.
Wait until the tomatoes are slightly soft, add the chicken breasts, stir-fry well, cover the pot and simmer until the tomatoes turn into a sauce, about 10 minutes.
As long as it takes a long time, the tomatoes will completely become thin and sauce-like.
5.
Continue to add salt, black pepper, white pepper, chopped basil leaves, rosemary, and brown sugar to taste. Collect the juice over high heat.
6.
After the soup thickens, turn off the heat.
If time permits, it is best to let the chicken taste for about 20 minutes.
Tips:
1. Add more white pepper to match the chicken.
2. When eating, shred the chicken and dipped it in the soup, the chicken breast, otherwise it will be a bit dry.
3. If you have plenty of time, it's best to have a small fire gurgling for more than 20 minutes.
4. The taste of stewed chicken breast can't be compared with chicken thigh, after all, there is less fat. It's better to replace it with chicken drumsticks.
5. When cutting the chicken, the texture of the chicken is 45 degrees, and the cut chicken is delicious.
6. The rest is more delicious after overnight.
7. Different types of tomatoes have different amounts of soup. Therefore, the number of tomatoes can be flexibly controlled according to the actual situation, and you will be familiar with it a few times.
8. If there is no basil, put a few peppers. I like purple basil more than green basil.
9. Yes, I didn't add water in the whole process.
