chicken with tomato and herbs

This is one of the leanest recipes I have ever seen. It's a really great dish if you are trying to shed some pounds or if you are looking for recipes with no butter or oil. 

The chicken will be cooked in white wine which gives it a delicious subtle flavor. 

There is not much more I can say about this recipe other than it always surprises me with with how tasty it is, given the fact that you do not sauté the chicken (sauté is basically frying with butter or oil). I also have to add that this Chicken with Tomato and Herbs recipe is very easy to make. The only thing that will require a little more work is to prepare the ingredients cause you will have to peel and chop a few things. 

Bachelors and college kids I will give you shortcuts to turn this recipe into a ridiculously easy one, however I highly recommend you commit a little bit of your time into peeling and chopping.

What You Need
  • 1 cup white wine
  • 1/2 cup water
  • 1 lb chicken breast fillets

for the tomato sauce:
  • 4 roma tomatoes chopped (I like to peel and seed mine but this is not really necessary) OR use chopped canned tomatoes
  • 1 cup onion chopped (about 1 medium size onion - there is no shortcut for that, sorry)
  • 1 cube chicken bouillon
  • 1/2 cup water
  • 2 tablespoons fresh parsley (OR 2 teaspoons dry parsley)
  • 2 tablespoons fresh basil Julienned (cut into thin strips) (OR 2 teaspoons dry basil)
  • 1 tablespoon chopped fresh mint leaves (it's hard to find dry mint, so if you really want an easy sub use 1/2 teaspoon dry rosemary instead)

Note: using organic products and fresh herbs is always better.

 What To Do:

Rinse the chicken and pat dry with paper towel.
Season generously with salt and pepper.

Put the wine and the water in a pan and let it boil.
After it boils reduce heat to low and let it simmer for 10 minutes.

Meanwhile prepare the tomato sauce: put all tomato sauce ingredients in a medium pan over medium high heat.
Let it boil, then reduce heat to low and let it cook for 10 minutes.
Turn off the heat and reserve.

After the wine mix reduces for 10 minutes add the chicken and let it cook. If the fillets are thin they will cook in 5 minutes, if not 8 to 10 min might be enough. Don't overcook the chicken or it gets really hard. 

Turn the chicken so it cooks evenly on both sides as the wine is not enough to immerse the whole fillets. 
You can check if the chicken is cooked by cutting the thickest fillet in the middle and check if there still pink meat inside.

After the chicken is cooked remove it from the pan and discard the wine mix.

Put a fillet on the plate and cover it with sauce. 
OR place the chicken pieces in a serving dish and pour the sauce over.

You can pair this chicken with any steamed veggies and with the Ridiculously Easy Rice.



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