Chicken With Tomato Rosemary Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 -2 skinless chicken breast half
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1/2 cup dry wine, chardonnay
• 14 1/2 ounces chicken broth, can or 14 1/2 ounces stock
• 1/2 cup canned tomato, diced (to taste)
• 1/2 teaspoon sugar
• 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
• 1/2 cup heavy cream or 1/2 cup half-and-half cream
• 1 green onion, sliced with tender green part

Recipe

• 1 preheat oven to 350°f.
• 2 melt butter and heat w/ evoo in a skillet.
• 3 sauté chicken breast halves on both sides until browned, set aside in a baking dish, cover with foil and place in oven to continue cooking until chicken is no longer pink.
• 4 in the mean time, add wine to skillet and reduce by half.
• 5 add broth, tomatoes, rosemary. bring to a boil then simmer and reduce the liquid by half. may take 10 minutes or longer.
• 6 add cream/ half & half and reduce liquid to desired thickness. this may take an additional 10 minutes or longer. add onions and wilt, and serve.
• 7 serve over chicken breasts w/ buttered noodles or rice.