Chicken Saute in Tomato-Vinegar Sauce

“Nose-tinglingly good. The tomato-vinegar combination really makes the chicken taste wonderful”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tblsp oil in large saucepan over low heat.
  2. Add garlic and saute 2 minutes.
  3. Add tomatoes and reserved juice, stock, vinegar and bay leaf.
  4. Bring to boil.
  5. Reduce heat and simmer gently until reduced to sauce consistency, about 25 minutes (can be prepared 1 day ahead).
  6. Cut each breast in half cross-wise.
  7. Season with rosemary and salt and pepper.
  8. Heat remaining 2 tblsps of oil in large skillet over medium heat.
  9. Add chicken, skin side down.
  10. Saute until cooked through, about 5 minutes per side.
  11. Transfer to platter; keep warm.
  12. Add sauce to same skillet and bring to simmer, scraping up any browned bits.
  13. Reduce heat to low.
  14. Mix in butter, whisking, 1 piece at a time.
  15. Stir in parsley.
  16. Taste sauce and adjust seasoning, adding more vinegar if a sharper flavour is desired.
  17. Discard bay leaf.
  18. Spoon sauce over chicken.
  19. Serve with rice.

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