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Braised Chicken Breast in Tomato and Aromatic Vegetables

Yvonne Tally
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braised
This dish is terrific the next day for lunch, appetizers, or just warmed up again!

Cooking Category: Mid Week
Skill Set: Novice & Enthusiast & Expert
Product Availability: All year
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Entrée Servings: 2
Appetizer Servings: 6

Roma tomatoes 6
shallot 1 whole, minced
fennel 2 tablespoons
fresh thyme 2 sprigs
carrots 1 cup, julienne
chicken stock 1 cup
red wine 3 tablespoons
garlic 1 clove, minced
parsley 3 tablespoons
Parmesan cheese 1/2 cup as garnish
chicken breast 2 medium, boneless and skinless
sweet red pepper 1/2 of a pepper, julienned
sweet yellow pepper 1/2 of a pepper, julienned
fresh basil 8 leaves

Sauce
Sauté shallots, fennel and garlic over medium heat in 2 tablespoons olive oil until tender and translucent, about 4 minutes. While shallot mixture is cooking, slice Roma tomatoes lengthwise and remove seeds. Chop into large chunks. If you are in a hurry, skip removing seeds and leave in. It will not change the taste of your dish, just the look. Push the shallot mixture to one side of the pan and add the chopped tomatoes and thyme. After about 5 minutes, tomatoes will begin to turn to a lighter red. Add the red wine and turn up heat to medium high to reduce until wine looks thick, about 1 minute. Add chicken stock and carrots and combine all ingredients. Reduce heat to medium and let simmer while preparing the chicken.

Chicken
Make a pocket in breast cutting lengthwise and open chicken. Be careful not to cut all the way through. Season with salt and white pepper or fine ground black pepper; then drizzle inside of pocket with olive oil. Place 4 basil leaves and then peppers in pocket. Place chicken on simmering sauce. Braise in cover pan with lid slightly askew for 15-18 minutes. Turn over chicken after 7-9 minutes. Turn off heat and sprinkle parsley on top; cover and let rest for 5 minutes. Cut chicken on the diagonal in 5 or 6 slices. Serve in large bowl over rice, noodles, or spaghetti squash or just in its own sauce. Garnish with fresh Parmesan cheese.

AUTHOR

Yvonne Tally

All stories by: Yvonne Tally