To prepare the products. Fillet cut into pieces in the form of medallions, season with salt and pepper and season. Roll well in breadcrumbs. Shallots cut into half rings, peppers clear of seeds and cut into small squares.
Fry the onions until transparent.
Add mushrooms without liquid and lightly fry all together.
Then add the pepper and simmer a little more. Set aside.
Fry the chicken until Golden brown in vegetable oil.
Add vegetable and mushroom mixture.
Peel the tomatoes and finely chop, preserving the seeds and juice. Pour the tomato mass over the chicken, salt and pepper to taste, mix again. Top with thyme.
Simmer on low heat under a lid for 20 minutes. Then remove the thyme.
Serve with potatoes and vegetable salad. Bon appetit!