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Chicken Saute in Tomato-Vinegar Sauce

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
13 cup red wine vinegar (or more)
1 bay leaf, broken in half
4 boneless chicken breasts
14 teaspoon crumbled rosemary
salt and pepper
2 tablespoons butter, cut into 8 pieces
2 tablespoons chopped parsley
buttered rice


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.

Source: www.food.com