Chicken With Tomato Rosemary Sauce
- 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
- Preheat oven to 350°F.
- Melt butter and heat w/ EVOO in a skillet.
- 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.
- In the mean time, add white wine to skillet and reduce by half.
- Add broth, tomatoes, rosemary. Bring to a boil then simmer and reduce the liquid by half. May take 10 minutes or longer.
- 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.
- Serve over chicken breasts w/ buttered noodles or rice.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.