Tomato Rosemary Chicken

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Tomato-Rosemary Chicken

  • 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
  1. Salt and Pepper both sides of the chicken breats.
  2. Dip chicken in flower and coat both side.
  3. Shake off any extra flour.
  4. Heat oven to 375°F
  5. Place chicken in baking pan with 1 tablespoon melted butter and 1 tablespoon olive oil.
  6. Bake chicken in 375°F oven for 20 minutes or until no longer pink in center
  7. In skillet saute garlic, prosciutto and cook over mean heat for about 4 minutes, stirring constantly.
  8. Add wine and rosemary; and keep stirring constantly keeping bottom of pan clean.
  9. Add tomatoes and broth and bring to boil.
  10. Reduce heat; simmer 10 minutes
  11. Put chicken on serving dish and pour sauce over top.
Main
American