Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!
Makes 4 Servings
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped bell pepper
3-4 chopped cloves of garlic
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 pound chopped mushrooms
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 Bay leaf
Chopped flat-leaf parsley
4 sprigs fresh Rosemary
Fresh basil leaves
1/2 cup white wine
1 cup chopped ripe or canned tomatoes (on the vine)
1 cup chicken broth
Salt and pepper to taste
Season the chicken breast on all sides with salt and pepper, and heat the olive oil in a large deep skillet over medium high heat.
Add the chicken and brown well on all sides. Remove the chicken from the skillet and set aside. Add the onion, bell pepper, garlic, celery, carrots and mushrooms. Stir well.
Lower the heat to medium, and add basil, thyme and sage. Sauté until softened. Add the wine and deglaze the skillet.
Add the tomatoes, chicken broth, bay leaf and salt and pepper to taste. Bring to a simmer and cook for about two minutes, stirring often.
Return the chicken breasts to the skillet, and spoon some of the sauce and vegetables over the chicken breasts. Simmer about six minutes, partially covered. Turn the chicken and continue to cook until the breasts are cooked. Taste, and add salt and pepper as needed.
Remove the bay leaf and rosemary sprigs.
Plate the chicken and serve the vegetables and sauce on each chicken breast. Garnish with chopped flat-leaf parsley and fresh basil leaves.
Nutrition Per Serving
Saturated Fat 1g
Total Fat 6g
Photo: Courtesy of www.fanaticcook.blogspot.com