Chicken Saute In Tomato-vinegar Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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
• 1/3 cup red wine vinegar (or more)
• 1 bay leaf, broken in half
• 4 boneless chicken breasts
• 1/4 teaspoon crumbled rosemary
• salt and pepper
• 2 tablespoons butter, cut into 8 pieces
• 2 tablespoons chopped parsley
• buttered rice

Recipe

• 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.