Easy Tastebud Delights
11.24 Edition (November 24, 2007)
Easy Recipes
45 minutes+
-------Hi Everyone! I hope your Saturday is going well!
Today's recipe is one I tried last night for dinner and it was a great success, there were no leftovers to put away. Because we had red wine in the fridge, I used it instead of white and it was delicious! I served the chicken with packaged scalloped potatoes and beta vegetables, (broccoli, cauliflower and carrots). When the sauce gets poured over the chicken it makes for a very colourful plate. Enjoy!
Today's recipe is one I tried last night for dinner and it was a great success, there were no leftovers to put away. Because we had red wine in the fridge, I used it instead of white and it was delicious! I served the chicken with packaged scalloped potatoes and beta vegetables, (broccoli, cauliflower and carrots). When the sauce gets poured over the chicken it makes for a very colourful plate. Enjoy!
Chicken in Tomato Wine Sauce
4 skinless, bone-in chicken breasts
pinch of steak spice
1 tbsp. butter
1 cup canned, drained diced tomatoes
1 medium onion
2 tsp. jarred, minced garlic
1/2 cup white wine
2 cups chicken stock
1 tsp. dried dillweed
Sprinkle chicken with steak seasoning. Melt butter in a large frying pan over medium heat. Add chicken. Cook until browned, about 3 to 4 minutes per side then remove from pan.
Drain tomatoes and coarsely chop onions. Pour wine into pan and scrape bottom. Return chicken to pan and add tomatoes, onions, garlic and dill.
Reduce heat, cover and simmer for about 15 minutes or until chicken is cooked through. Place chicken on plates and return pan to a boil and stir occasionally until liquid has reduced, about 3 to 4 minutes. Pour sauce over chicken.
4 skinless, bone-in chicken breasts
pinch of steak spice
1 tbsp. butter
1 cup canned, drained diced tomatoes
1 medium onion
2 tsp. jarred, minced garlic
1/2 cup white wine
2 cups chicken stock
1 tsp. dried dillweed
Sprinkle chicken with steak seasoning. Melt butter in a large frying pan over medium heat. Add chicken. Cook until browned, about 3 to 4 minutes per side then remove from pan.
Drain tomatoes and coarsely chop onions. Pour wine into pan and scrape bottom. Return chicken to pan and add tomatoes, onions, garlic and dill.
Reduce heat, cover and simmer for about 15 minutes or until chicken is cooked through. Place chicken on plates and return pan to a boil and stir occasionally until liquid has reduced, about 3 to 4 minutes. Pour sauce over chicken.
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1 comment:
Added to Lotsa November 25, 2007
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