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