Prep 10 mins
Cook 40 mins
Nose-tinglingly good. The tomato-vinegar combination really makes the chicken taste wonderful
- 3 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 (1 lb) can Italian plum tomato, drained,chopped (1/2 cup of liquid reserved)
- 2 cups chicken broth
- 1⁄3 cup red wine vinegar (or more)
- 1 bay leaf, broken in half
- 4 boneless chicken breasts
- 1⁄4 teaspoon crumbled rosemary
- salt and pepper
- 2 tablespoons butter, cut into 8 pieces
- 2 tablespoons chopped parsley
- buttered rice
- Heat 1 tblsp oil in large saucepan over low heat.
- Add garlic and saute 2 minutes.
- Add tomatoes and reserved juice, stock, vinegar and bay leaf.
- Bring to boil.
- Reduce heat and simmer gently until reduced to sauce consistency, about 25 minutes (can be prepared 1 day ahead).
- Cut each breast in half cross-wise.
- Season with rosemary and salt and pepper.
- Heat remaining 2 tblsps of oil in large skillet over medium heat.
- Add chicken, skin side down.
- Saute until cooked through, about 5 minutes per side.
- Transfer to platter; keep warm.
- Add sauce to same skillet and bring to simmer, scraping up any browned bits.
- Reduce heat to low.
- Mix in butter, whisking, 1 piece at a time.
- Stir in parsley.
- Taste sauce and adjust seasoning, adding more vinegar if a sharper flavour is desired.
- Discard bay leaf.
- Spoon sauce over chicken.
- Serve with rice.
This is an excellent recipe to dress up boneless chicken breasts. Flavorful and very complimentary to the chicken. I was not sure what was wanted in step 6, so I butterflied the breasts. This worked very well as it allowed them to cook through with just the right golden brown coloring. I had to simmer the sauce about 45 minutes, but I may have had the burner to low being cautious not to simmer to rapidly. The tomatoes never did break up and the mixture was not coming to the consistency I expected, so I used my immersion blender and blended it just about a minute, until the tomatoes pureed. This brought it to a very smooth and slightly thickened sauce consistency. The finishing step (14) with the butter was the crowning touch, making it a very creamy topping for the chicken breasts. I served a salad on the side and strawberries with sweetened whipped cream. A delicious meal.
Leta, the reason to cut the breast crosswise (and you can butterfly as you did, or cut right through having 2 smaller 'halves') is to even out the thickness of the breast, so you don't have one very thick side that takes longer to cook.
Excellent weeknight dinner! I love the bay leaf-rosemary combination with the tomato and chicken. For 2 of us, I halved the recipe and used a 14.5 oz. can of diced Roma tomatoes... even with the sauce ingredients halved it took exactly 25 minutes for most of the liquid to evaporate; it was chunky and delicious. My departure was to cut the chicken breasts into 1-inch chunks; my goal was to have more surface for the sauce to seep into, it was so good. It worked well; served it over rice and it was even more than either of us could finish! I'd say that half a recipe serves about 3. Great stuff, I didn't expect less! Thanks, Evelyn!