Chicken With Wine and Tomatoes

By Diana Rattray

southernfood.about.com

Chicken With Wine and Tomatoes

Diana Rattray

These chicken breasts are quick and easy to prepare in the skillet and they make a delicious meal with hot cooked pasta or rice, or serve them with potatoes and a side vegetable or tossed salad.

Yield: Serves 4 to 6

Ingredients:

• 4 to 6 chicken breast halves, boneless
• 6 tablespoons flour, divided
• 1/2 teaspoon salt
• Dash ground black pepper
• 2 tablespoons olive oil
• 2 cups sliced mushrooms
• 1 clove garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 4 green onions, sliced

Preparation:

In a wide, shallow bowl or pie plate, combine 4 tablespoons flour with 1/2 teaspoon salt and the pepper. Dredge chicken pieces, coating thoroughly.

In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add chicken to the hot oil and brown for about 3 minutes on each side. Add sliced mushrooms and sauté for 1 minute longer.

In a small bowl, combine the garlic, tomatoes, wine, chicken broth, and sliced green onions; stir in the remaining 2 tablespoons of flour until well blended. Pour the mixture over the chicken and mushrooms; stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until thoroughly cooked.

Chicken must be cooked to at least 165° on an instant read thermometer inserted in the thickest part of a chicken breast.

Serve the chicken with the sauce.
Serves 4 to 6.