About 4/5 portions



  • 6/7 large champignions
  • 1 large red onion
  • 1 chicken breast (??? g)
  • 1 garlic clove
  • ???ml tomato puree
  • ???ml tomato concentrate


  • salt
  • pepper
  • oil
  • basil
  • oregano
  • herbes de provence
  • chicken spice (opt)



  • quarter champignons
  • dice onion
  • wash and dice chicken breast (~1-1.5cm base, sides can be longer)
  • mince garlic


  1. Add champignions to a heated high heat pan with no oil. After champignions 'let the water out', add a touch of oil and add the onion. Fry until onion glazes.

  2. Add chicken to a heated high heat pan with no oil. Stir and optionally add ~2/3 sprinkles of chicken spice.

  3. After chicken's water evaporates (will start to color on edges) add a touch of oil and add fried-before vegetables + garlic. Stir, adding tomato concentrate and tomato puree.

  4. Add ~2 sprinkles of oregano, ~1 sprinkle of basil, ~2 sprinkles of herbes de provence. Stir, adding ~4/5 sprinkles of salt and ~1/2 sprinkles of pepper.

  5. Stir from time to time for about 15/20 minutes.


Serve, I recommend on pasta