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Chicken Scaloppini with Tomatoes

Source of Recipe

From Memeber Cheri


List of Ingredients

Boneless, skinless chicken half breasts
1/4 teaspoon freshly ground black pepper
1 cup chopped white onion
6 cloves garlic, thickly sliced
1-1/4 cups coarsely chopped tomatoes
1/2 cup full-bodied red wine
1 cup tomato sauce
1 cup chicken stock
Pepper to taste
2 tablespoons chopped fresh Italian parsley




Recipe

1. To prepare the chicken, remove the tenderloin from each half breast; you may freeze for later use. Cut the half breasts across the grain (widthwise) into three slices. Hold your knife at a 20-to-30-degree angle to the cutting board so that you slice on the bias and end up with oval scaloppini. You should get three scaloppini from each half breast. Pound them lightly between pieces of waxed paper or plastic wrap to a thickness of 1/4 inch.

2. Sprinkle with 1/4 teaspoon pepper. In a large saucepan quickly brown the chicken on both sides, 2 to 3 minutes per side. You will have to do this in batches. Remove from heat to a platter, and cover with foil to keep warm.

3. Add the onion, garlic, and tomatoes to the pan. Sauté over medium-high heat until the onion is translucent and the garlic starts to brown, about 4 to 6 minutes.

4. Add the wine, and sauté for 2 to 3 minutes, deglazing the pan to dislodge any browned bits from the bottom. Add the Tomato Sauce and stock, and bring to a boil and simmer until the sauce is reduced by half, about 10 to 12 minutes. Add pepper to taste.

5. Return the chicken to the sauce until heated through, 2 to 3 minutes (see tip below), sprinkle with the parsley, and serve.

Chef's Tip: If the pan is not big enough to hold all the chicken and the sauce, pour the sauce into a large baking pan, place the scaloppini on top, and reheat in a preheated 350-degree F oven for 3 to 5 minutes.