Ingredients:
3 tablespoons olive oil
4 cloves garlic, chopped
1 (1 lb) can Italian plum tomatoes, drained,chopped ( 1/2 cup of liquid reserved)
2 cups chicken broth
1/3 cup red wine vinegar ( or more)
1 bay leaves, broken in half
4 boneless chicken breasts
1/4 teaspoon crumbled rosemary
salt and pepper
2 tablespoons butter, cut into 8 pieces
2 tablespoons chopped parsley
buttered rice
Directions:
Heat 1 tblsp oil in large saucepan over low heat.
Add garlic and saute 2 minutes.
Add tomatoes and reserved juice, stock, vinegar and bay leaf.
Bring to boil.
Reduce heat and simmer gently until reduced to sauce consistency, about 25 minutes (can be prepared 1 day ahead).
Cut each breast in half cross-wise.
Season with rosemary and salt and pepper.
Heat remaining 2 tblsps of oil in large skillet over medium heat.
Add chicken, skin side down.
Saute until cooked through, about 5 minutes per side.
Transfer to platter; keep warm.
Add sauce to same skillet and bring to simmer, scraping up any browned bits.
Reduce heat to low.
Mix in butter, whisking, 1 piece at a time.
Stir in parsley.
Taste sauce and adjust seasoning, adding more vinegar if a sharper flavour is desired.
Discard bay leaf.
Spoon sauce over chicken.
Serve with rice.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.