Chicken Saute in Tomato-Vinegar Sauce

Total Time
Prep 10 mins
Cook 40 mins

Nose-tinglingly good. The tomato-vinegar combination really makes the chicken taste wonderful

Ingredients Nutrition


  1. Heat 1 tblsp oil in large saucepan over low heat.
  2. Add garlic and saute 2 minutes.
  3. Add tomatoes and reserved juice, stock, vinegar and bay leaf.
  4. Bring to boil.
  5. Reduce heat and simmer gently until reduced to sauce consistency, about 25 minutes (can be prepared 1 day ahead).
  6. Cut each breast in half cross-wise.
  7. Season with rosemary and salt and pepper.
  8. Heat remaining 2 tblsps of oil in large skillet over medium heat.
  9. Add chicken, skin side down.
  10. Saute until cooked through, about 5 minutes per side.
  11. Transfer to platter; keep warm.
  12. Add sauce to same skillet and bring to simmer, scraping up any browned bits.
  13. Reduce heat to low.
  14. Mix in butter, whisking, 1 piece at a time.
  15. Stir in parsley.
  16. Taste sauce and adjust seasoning, adding more vinegar if a sharper flavour is desired.
  17. Discard bay leaf.
  18. Spoon sauce over chicken.
  19. Serve with rice.
Most Helpful

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 June 03, 2003

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.

evelyn/athens June 07, 2003

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!

EdsGirlAngie February 05, 2005