TOMATO-ROSEMERY CHICKEN
List of Ingredients
TOMATO-ROSEMERY CHICKEN
12servings
12 boneless, skinned chicken breast halves (about 4 pound total)
1/2Tsp salt
1/4 Tsp pepper
1/4cup all-purpose flour
2Tbsp vegetable oil
2Tbsp butter
5clove garlic chopped
1/4pound piece prosciutto, chopped
1/3cup dry white wine
1Tbsp chopped fresh rosemary OR: 1TSp dried rosemary, crushed
12 plum tomatoes, diced
1/2cup chicken broth
Recipe
1. Season both side of chicken breasts with salt and pepper. Place flour on sheet of waxed paper. Dip chicken in flour to coat both side; shake off any excess flour and place chicken on another piece of waxed paper
2. Heat oven to 375
3. Heat 1 Tbsp oil and 1 Tsp butter in a large nonstick skillet over-medium heat
4. Add 6 chicken breast to skillet; sauteEuntil lightly browned, about 3min per side. Place chicken in 15+10 +1-inch baking pan in single layer. Repeat with remaining oil, butter and chicken
5. Bake chicken in 375 oven for 20 min or until no longer pink in center.
6. Mean while, add garlic and prosciutto to skillet; cook over medium heat, stirring constantly, for 3min. Add wine and rosemary; cook, stirring up any browned bits from bottom of skillet, for 2min.
7. Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 min
8. Place chicken on serving platter; poor sauce over top. Serve in saucepan.
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