Tomato-rosemary chicken

Yield: 12 Servings

Measure Ingredient
12 \N Boneless skinless chicken breast halves
½ teaspoon Salt
¼ teaspoon Pepper
¼ cup All-purpose flour
2 tablespoons Vegetable oil
2 tablespoons Butter
5 \N Cloves garlic; chopped
¼ pounds Piece prosciutto; chopped
⅓ cup Dry white wine
1 tablespoon Chopped fresh rosemary or 1 tsp dried
12 \N Plum tomatoes; diced
½ cup Chicken broth

Season both sides of chicken breasts with salt and pepper. Place flour on sheet of waxed paper. Dip chicken in flour to coat both sides; shake off any excess flour and place chicken on another piece of waxed paper.

Heat oven to 375°. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet over medium-high heat.

Add 6 chicken breasts to skillet; saute until lightly browned, about 3 minutes per side. Place chicken in 15½ x 10 ½ x 1-inch baking pan in single layer. Repeat with remaining oil, butter and chicken.

Bake chicken in 375° oven for 20 minutes or until no longer pink in center.

Meanwhile, add garlic and prosciutto to skillet; cook over medium heat, stirring constantly, for 3 minutes. Add wine and rosemary; cook, stirring up any browned bits from bottom of skillet, for 2 minutes.

Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.

Place chicken on serving platter; pour sauce over top. Serve immediately.

Recipe by: Family Circle - 12/16/97 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Mar 05, 1998

Similar recipes