Chicken with Tomato Basil Sauce

Here's a different version of a recipe I posted about a year ago. I serve this recipe over pasta and like it much better than the original.  Sorry, we ate it all before I thought to take a picture.

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.

Hobby Farm for Sale

Locust Grove Farm is just eight acres carved out of our family farm, purchased by my parents back in 1955. They gifted each of their children a building lot on the farm so happily we all live her together on one of the most beautiful properties you will find anywhere.

For the last 16 years I've been renting 72 acres of that farm from my parents for my cattle's pasture. My house is surrounded by those rented acres.  My father died in April 2013 and now my mother lives alone.  Since my husband left in 2009, I've also lived alone.  This summer my mother fell and broke her hip. She is doing well, but it just makes sense that we combine households, so my house and its barns and 8 acres is now for sale.  Check it out at www.oldhouses.com.

Getting the farm ready for winter.

The yearling bulls sold and are now breeding cows on a farm near Maysville, KY. Now it is time to decide which females to sell and to wean the spring calves.  Here is a video of the herd including Bobby the Angus bull walking through a gate into the woods next to the house.

They all lock great after a nice cool summer on lush pastures.  Even Violet, who was suffering from ergot poisoning is doing much better and walking along just fine. The oldest cow, Buttercup, looks very well as does Valentine, the first Limousin born on the farm and the mother of some very wonderful bulls and heifers. She is 14. Her twin heifers from 2013 are coming along very well though they are still not as big as the rest of the 2013 heifers.  At the end you will meet April.  April is visiting from a neighbor's farm.  She was a bottle baby and is still not totally convinced that she is a cow.