Chicken Saute in Tomato-Vinegar Sauce

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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