February 14, 2014
Tomato-Rosemary Chicken
Florence
Course Main
Cuisine American
- 12 boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves minced garlic
- 1/4 pound piece prosciutto -- chopped
- 1/3 cup dry white wine
- 1 tablespoon chopped fresh rosemary or 1 tsp dried
- 12 diced plum tomatoes
- 1/2 cup chicken broth
Salt and Pepper both sides of the chicken breats.
Dip chicken in flower and coat both side.
Shake off any extra flour.
Heat oven to 375°F
Place chicken in baking pan with 1 tablespoon melted butter and 1 tablespoon olive oil.
Bake chicken in 375°F oven for 20 minutes or until no longer pink in center
In skillet saute garlic, prosciutto and cook over mean heat for about 4 minutes, stirring constantly.
Add wine and rosemary; and keep stirring constantly keeping bottom of pan clean.
Add tomatoes and broth and bring to boil.
Reduce heat; simmer 10 minutes
Put chicken on serving dish and pour sauce over top.
Comments Off on Tomato Rosemary Chicken
No comments yet.
RSS feed for comments on this post.
Sorry, the comment form is closed at this time.