Chicken With Tomato-Vermouth Sauce

Thursday, May 26, 2011

Now that I’m a neophyte chef, I find myself paying more attention to -- and getting excited by -- recipes that come with cooking products you buy. I always keep Holland House cooking wine on hand, so I was happy to give their chicken with tomato-vermouth sauce a try.

What I love about this dish, along with the easy 20-25 total prep time, is it uses basic staples I always have on hand -- flour, paprika, ground pepper, olive oil, onions, tomato and garlic. I made a few modifications, omitting the recommendation for capers or anchovy fillets and subbing canned chopped tomatoes for the real thing.

Here’s how to do it:

4 boneless chicken breasts (since I’m cooking for one, I only made two, so there was plenty of sauce!)
¼ cup flour
½ tsp. each paprika and ground pepper
1 ½ tbsp. olive oil
1 clove garlic, minced
2/3 cup Holland House vermouth cooking wine
2/3 cup tomatoes, chopped or pureed
2 tbsp. fresh basil

Dredge chicken lightly on both sides in flour mixed with paprika and pepper. Heat oil in skillet over medium-hugh heat. Add chicken and saute for 4 minutes on each side. Remove chicken. Adjust heat to medium, saute onion and garlic until soft. Deglaze with vermouth and bring to boil. Add tomatoes and basil. Stir 5 minutes and spoon over sauce.


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