PORTUGUESE CHICKEN WITH TOMATO WINE SAUCE
From the New York Times Cookbook.. Simmered in a light tomato wine sauce. I serve it with rice. You could substitute the butter for olive oil for a healthier version.
Provided by Imagenie
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet heat the butter, add the chicken and brown on all sides. Remove chicken and keep hot.
- Add the onion to the skillet and cook slowly, stirring occasionally, 3 to 4 minutes. Add the flour and garlic and, stirring with a wire whisk, add the wine and broth and cook until the mixture is thickened and smooth.
- Add the canned tomatoes, salt and pepper. Return the chicken to the skillet, cover and simmer until tender, about thirty minutes.
- Remove the chicken from the skillet to a warm serving platter and keep hot. Add the fresh tomatoes to the skillet and simmer 15 minutes.
- Pour the sauce over the chicken and serve sprinkled with chopped parsley.
Nutrition Facts : Calories 612.3, Fat 43.6, SaturatedFat 15.5, Cholesterol 195.4, Sodium 322.9, Carbohydrate 5.8, Fiber 1.1, Sugar 2.6, Protein 44.5
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