1/2 tablespoon olive oil
1 clove of garlic
1 chicken breast
250ml sieved chopped tomatoes
50ml dry white wine
1/2 teaspoon sugar Possible: capers, black olives, anchovies
Chop onions and garlic in very small pieces and add to the oil in a pan.
Wash chicken under running water and dry before adding the whole piece to the pan and cook for a couple of minutes on both sides.
Deglaze with white wine, add the chopped tomatoes and sugar and leave to simmer until the chicken is cooked and half of the sauce has cooked down.
In the meantime add the beans to boiling water or steam until they cooked but still crunchy.
Serve with chicken and sauce on top.
Adapted from: donna hay schnelle Küche mit Stil, Hühnchen mit Tomaten-Basilikum-Sauce, Page 90