Chicken Breast with Tagliatelle and Tomato Sauce
2 chicken breasts
1 garlic clove
75ml red wine
1 can diced tomatoes
1 tablespoon sugar
1 cube chicken stock
Cook the tagliatelle in boiling salted water until al dente.
Make 2 chicken breasts flat with a rolling pin.
Season the chicken with salt, pepper, onion powder and chicken spices.
Bake the chicken breasts to brown on both sides in hot butter.
Remove the chicken breasts from the pan and keep aside.
Bake in the remaining butter 1 chopped onion with 1 finely chopped garlic clove and some thyme until the onion is soft.
Extinguish with 75 ml of red wine.
Let the alcohol evaporate.
Add 1 can diced tomatoes with 1 tablespoon sugar, 1 crumbled chicken stock cube and chives.
Stir and bring just to boil.
Put the chicken back in pan and sprinkle grated cheese over the chicken.
Put the lid on the pan and leave it 10 minutes on low heat until done. Serve the chicken with tagliatelle and tomato sauce.