A Saucy Sauted French Bird Sweet and Tangy

Paris Landmark

Parisian Eiffel Tower

Girlfriends love it and men moan over it. This saucy dish is so easy that it practically cooks itself. It’s not only a quickie but it’s healthy and tasty…the trinity achieved in one pan!

Splash of Olive Oil for the pan
2 plump Chicken Breasts (bones and skin removed), cubed
1 Clove of Garlic
¼ cup of Balsamic Vinegar
2 Large Fresh Tomatoes, chopped or 2/3 cup of Canned Crushed Tomatoes
A splash of Red Wine
A pinch of Herbs de Provence or a Sprig of Rosemary (leaves minced)

Heat oil in a large fry pan.  Toss in chicken cubes and sauté until lightly brown then remove. To the pan, add garlic cook for a minute or less.  Turn the heat to low and add vinegar.  Let it simmer until it has reduced by a third or so.  Add tomatoes, wine, and herb of choice.  Simmer until tomatoes break down.   Add chicken and warm
through. Serves 2.

Splendid with a pasta simply tossed in butter and herbs.

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