Mix all the ingredients in a bowl and season with salt and pepper. Add the chicken breasts and let it rest in the refrigerator for 1 hour.
In a skillet, add olive oil and fry the breasts; once fried, transfer them to a platter and let them rest. In the same skillet, fry the marinade and add 30 grams of butter and 1 tablespoon and ½ of flour to thicken it, to make a gravy. Let it cook over medium heat for 5 to 7 minutes until it thickens.
Pour the gravy over the fillets, and serve the breasts with a green salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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