Chicken: Chicken w/ Wine & Tomato
Source of Recipe
meals.com (adapted)
List of Ingredients
1 tbl. margarine OR use cooking spray, chicken broth or white wine for saute...
4 fresh boneless, skinless chicken breasts, about 4-oz. each
(original recipe called for 1/2 tsp salt)
1/8 tsp ground black pepper
2 cups chopped tomatoes
1/2 cup white wine
1/2 cup low sodium chicken broth
2 tbl. chopped trimmed green onionsRecipe
Melt butter in a skillet (or use broth or cooking spray or wine for this step). Sauté chicken breasts on medium-high heat until browned on each side, (about 8 minutes total). Sprinkle with pepper; remove chicken from skillet. Reserve chicken in a covered dish.
Return skillet to heat; add tomatoes, white wine, chicken broth and green onions. Simmer until liquid is reduced by 1/2 (about 8 minutes). Return chicken to skillet, spooning the sauce over chicken. Cover and simmer until chicken is tender, about 30 minutes.* (see below)
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* Chicken Test for Doneness (per Washington Fryer Commission, 1994)
No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180 degrees, and boneless chicken should be cooked to 165 degrees.
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Original Poster's Comments: I found this recipe to be delicious. I used a dry white wine, reduced fat chicken broth, and olive oil instead of butter/margarine. The tomatoes at the store were a little unripe, so I substituted with 2 14.5 cans of diced (low sodium) tomatoes. I also added a quarter cup of diced red bell pepper, and 2 tablespoons chopped yellow onion.
Next time, I'd cut the saute time in half, and knock 5-10 min off the simmering time. I added one cup of sliced fresh mushrooms and served this over rice.
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