Chicken Saute in Tomato-Vinegar Sauce
- Reviews 3
Ready In: 50 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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