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1995-10-21
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Chicken Breasts in a Herbed Tomato Sauce
Category: Poultry: Chicken, duck, goose, turkey, etc...
Posted by: Trillian
Quantity: serves 4
Ingredients:
1 Tbsp extra virgin olive 1/2 med. onion
oil
3 cloves garlic 1x 14 oz (400g) can tomatoes
in tomato juice
4 oz chicken stock (OR dry 1/2 teaspoon sea salt
white wine)
15 grinds black pepper 1 tbsp chopped fresh basil
1 tbsp chopped fresh oregano 2 tbsp chopped parsley
(or marjoram)
4 boned and skinned chicken
breasts
Instructions:
In 8-inch (20 cm) lidded sautΘ pan put the oil, finely
chopped onion and garlic, cover and cook over moderate heat
until softened and golden. Add the coarsely chopped tomatoes
with their juice, the wine, the seasonings and herbs, stir
well then simmer uncovered 3-4 minutes to concentrate the
flavors. Add the breasts, cover and simmer gently five
minutes, turn and simmer 5 more minutes. Nick with a knife
and check that all pinkness has disappeared. If the sauce is
watery, lift out the breasts and keep warm, and simmer the
sauce until coating consistency. Serve accompanied by rice
or pasta. (tip: cook the rice in chicken stock or bullion)
Comments: