Tomato-Rosemary Chicken

Recipe Ingredients

12		Boneless skinless chicken breast halves
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 cup	15g / 0.5oz	All-purpose flour
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Butter
5		Garlic - chopped
1/4 lb	113g / 4oz	Piece prosciutto - chopped
1/3 cup	78ml	Dry white wine
1 tablespoon	15ml	Chopped fresh rosemary or 1 tsp dried
12		Plum tomatoes - diced
1/2 cup	118ml	Chicken broth

Recipe Instructions

Season both sides of chicken breasts with salt and pepper. Place flour on sheet of waxed paper. Dip chicken in flour to coat both sides; shake off any excess flour and place chicken on another piece of waxed paper.

Heat oven to 375F. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet over medium-high heat.

Add 6 chicken breasts to skillet; saute until lightly browned, about 3 minutes per side. Place chicken in 15 1/2 x 10 1/2 x 1-inch baking pan in single layer. Repeat with remaining oil, butter and chicken.

Bake chicken in 375F oven for 20 minutes or until no longer pink in center.

Meanwhile, add garlic and prosciutto to skillet; cook over medium heat, stirring constantly, for 3 minutes. Add wine and rosemary; cook, stirring up any browned bits from bottom of skillet, for 2 minutes.

Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes. Place chicken on serving platter; pour sauce over top. Serve immediately.

Source:
Family Circle - 12/16/97

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