CHICKEN SAUTE IN TOMATO VINEGAR SAUCE

CHICKEN SAUTE IN TOMATO VINEGAR SAUCE image

Yield 4 Servings

Number Of Ingredients 12

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3 tablespoons olive oil
4 garlic cloves, chopped
1 16 ounce can Italian plum tomatoes, drained (1/2 cup juices reserved) and finely chopped
2 cups chicken stock or canned low salt broth
1/3 cup (or more) red wine vinegar
1 bay leaf, broken in half
4 boneless chicken breast halves
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
Salt and freshly ground pepper
2 tablespoons (1/4 stick) unsalted butter, cut into 8 pieces
2 tablespoons chopped fresh parsley
Fresh rosemary sprigs (optional)

Steps:

Heat 1 tablespoon oil in heavy large saucepan over low heat. Add garlic and saute 2 minutes. Add tomatoes with 1/2 cup reserved juices, stock, 1/3 cup vinegar and bay leaf. Bring to boil. Reduce heat and simmer gently until reduced to sauce consistency, about 25 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) Cut each chicken breast in half crosswise. Season both sides with rosemary, salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add chicken skin side down. Saute until cooked through, about 5 minutes per side. Transfer chicken to platter: keep warm. Add sauce to same skillet and bring to simmer, scraping up any browned bits. Reduce heat to low. Mix in butter 1 piece at a time. Stir in parsley. Taste sauce and adjust seasoning, adding more vinegar if sharper flavor is desired. Discard bay leaf. spoon sauce over chicken. Garnish with rosemary sprigs if desired and serve.