Chicken With Tomato Rosemary Sauce

Submitted by Chicagoland Chef du Jour

"Oh my, this was made as a family dinner, but it is company worthy! Out of desperation, I pulled the recipe off the back of the College Inn chicken broth can and all I can say is "OH MY"!"

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 2-3

ingredients

• 1 -2 skinless chicken breast half
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1⁄2 cup dry white wine, chardonnay
• 14 1⁄2 ounces chicken broth, can or 14 1/2 ounces stock
• 1⁄2 cup canned tomato, diced (to taste)
• 1⁄2 teaspoon sugar
• 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
• 1⁄2 cup heavy cream or 1/2 cup half-and-half cream
• 1 green onion, sliced with tender green part

directions

1. Preheat oven to 350°F.
2. Melt butter and heat w/ EVOO in a skillet.
3. Sauté chicken breast halves on both sides until browned, set aside in a baking dish, cover with foil and place in oven to continue cooking until chicken is no longer pink.
4. In the mean time, add white wine to skillet and reduce by half.
5. Add broth, tomatoes, rosemary. Bring to a boil then simmer and reduce the liquid by half. May take 10 minutes or longer.
6. Add cream/ half & half and reduce liquid to desired thickness. This may take an additional 10 minutes or longer. Add onions and wilt, and serve.
7. Serve over chicken breasts w/ buttered noodles or rice.