1 chicken breast, about 1,200g
2 tablespoons of olive oil - 30 ml
3 tablespoons of butter
1 thick and lean slice of prosciutto - 10 g
2 cloves of garlic - 8 g
1 sprig of thyme
2 ripe tomatoes or 3 tablespoons of tomato sauce
Salt and black pepper
0.5 kg of potatoes
1 chicken breast, about 1,200g
2 tablespoons of olive oil - 30 ml
3 tablespoons of butter
1 thick and lean slice of prosciutto - 10 g
2 cloves of garlic - 8 g
1 sprig of thyme
2 ripe tomatoes or 3 tablespoons of tomato sauce
Salt and black pepper
0.5 kg of potatoes
Debone the chicken, cutting it into pieces
In a large enough pan to accommodate the pieces, combine the olive oil, butter, prosciutto, garlic, and thyme sprigs (to prevent the thyme from spreading throughout the sauce, place it in a cheesecloth or a piece of cloth that can be removed later)
Fry while stirring until the prosciutto and garlic are lightly browned
Add the chicken pieces, stir-fry until they're lightly browned
Add the tomatoes or tomato sauce, diluted with a little water if needed
Season to taste
Pepper to taste
Cover and cook slowly, adding water as needed
When the chicken is cooked, remove it from the pan
Add some water and stir in the potatoes cut into small pieces
Cook until ready, then combine with the chicken pieces
Serve hot for 4 people.
