Ingredients (Serves 4):

• 600 g Chicken breast
• 1 onion
• 1 pepper
• 10 datterini from unpeeled datterini tomato Fiorfiore
• Olive oil
• Parsley
• 1/2 clove Garlic
• 1/2 glass Water
• 1/2 glass Lambrusco Grappa
• 2 teaspoons of black olive tapenade Fiorfiore
• 1 teaspoon of Mustard
• 1 teaspoon of anchovy paste
• 150 g of heavy cream
• Salt
• Pepper
• Rosemary to taste.

Preparing:

1. Take the onion, datterini tomatoes, peppers, wash them under running water and cut them into pieces. Pour the chopped vegetables, chopped parsley and garlic in a pan with a tablespoon of oil and fry. Add salt and pepper, add half a glass of water and finish cooking in a covered pan.
2. Pour the chicken pieces into the pan and cook. Pour the grappa and simmer.
3. In a bowl mix the black olive tapenade Fiorfiore, the mustard, the anchovy pate, the cream and pour over the meat to cook for a few minutes turning often to make it taste good.
4. Put a small amount of rosemary on the meat, a sprig of sage, the previously cooked vegetables and let it flavour again by turning carefully.