Prep 10 mins
Cook 10 mins
Adapted and made my own from "Cooking for Dummies." I grew up hating tomatoes, but I dig this dish. Best with fresh herbs, but dried work in a pinch. I usually omit the onion myself. Sounds like a lot of work, but once you get it going it's extremely easy.
- 2 boneless skinless chicken breasts
- 1 -2 tablespoon extra virgin olive oil
- 1 tomatoes, peeled and diced
- 1 garlic clove, minced
- 1⁄2 medium onion, chopped fine (optional)
- 1⁄3 cup chicken broth
- 1⁄4 cup white wine
- 1 teaspoon fresh thyme or 1⁄4 teaspoon dried thyme
- 2 tablespoons fresh basil, chopped (optional) or 1⁄2 tablespoon dried basil (optional)
- black pepper
- Heat oil in sautee pan (preferably not non-stick) over med-high heat.
- Cover chicken with plastic wrap and flatten with heavy pan or meat hammer, then season with Salt and pepper on both sides.
- Place chicken in hot pan cook approx 4-5 minutes per side until golden brown and juices run clear.
- Move chicken from pan to platter and cover with foil to keep warm. Leave pan on heat.
- Lower heat to Medium. Add garlic and onion to hot pan and cook for about 30 seconds, DO NOT CARMALIZE!
- Stir in diced tomato, basil, thyme, chicken broth and wine.
- Turn heat back up to med-high and cook, stirring occasionally, until reduced about half.
- Spoon over chicken while still hot and serve.