Chicken In Honeyed Tomatoes
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chicken breast halves, skinless and boneless
salt and freshly ground pepper to taste
plum tomatoes, drained and chopped
fresh parsley, chopped
1Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper.
2Sprinkle both sides with salt and pepper.
3Heat oil in large skillet over medium heat.
4Working in batches, cook breasts about 3 minutes per side, until browned.
6In same skillet, cook onion and garlic until soft, about 3 minutes.
7Stir in tomatoes, wine, honey, thyme and tarragon.
8Simmer sauce for about 15 minutes, or until thick.
9Return chicken to sauce,
10Cover and cook another 3 minutes.
11Season with salt and pepper.
12To serve, divide chicken and sauce evenly between serving plates.