Chicken Breasts with
Tomato Basil Sauce
Serves 2
Pre-heat oven to 400 degrees
2 boneless
skinless chicken breast halves
1 large
shallot, diced
2 cloves
garlic, smashed
All-purpose
flour
Salt and
paper
1 can diced
tomatoes
Balsamic
vinegar
Olive oil
Butter
2 teaspoons
dried or 1 tablespoon fresh basil leaves
Cooked
linguine, angel hair pasta or spaghetti
Dredge the
chicken breasts lightly in all purpose flour that you have seasoned with salt
and pepper. Brown the breasts on both
sides in a deep skillet with a couple of tablespoons of olive oil, about 3
minutes a side. When nicely browned
remove the chicken breasts and keep them warm.
In the same skillet sauté the shallot and garlic until soft. Add the can of diced tomatoes, juice and all,
a tablespoon of balsamic vinegar, the basil and a tablespoon of butter and cook
over medium heat five minutes to start reducing the sauces. Return the chicken breasts to the skillet and
spoon the sauce over the breast. Place
in a 400 degree oven for 15 or 20 minutes to finish the dish. The sauce should be thick and the chicken
breasts golden.
While the
chicken is roasting, cook your pasta of choice and put together a green salad
or for a healthier choice sauté some spinach, kale or Swiss chard for a green
side. Serve the chicken and sauce over
the pasta. This makes a very pretty presentation.
You can
eliminate the butter but the dish will be less rich. I’d recommend olive oil rather than vegetable
oil – again for flavor. This is a
simple dish for a week night but also very showy and delicious for a dinner
party. Serve without the pasta for a buffet, it is perfectly delicious on its
own, just add lots of crusty bread.
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