Double-Tomato Chicken

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Tested Till Perfect

Here, chicken is smothered in an intense tomato sauce enlivened with piquant sun-dried tomatoes. Not covering the pan while cooking allows the sauce to reduce and thicken. Serve with pasta or potatoes — or, even better, potato gnocchi.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about -
cal 261
pro 31 g
total fat 10 g
sat. fat 2 g
carb 10 g
fibre 2 g
chol 96 mg
sodium 505 mg
% RDI: -
calcium 6%
iron 17%
vit A 12%
vit C 52%
folate 10%

Preparation:

In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.

Add remaining oil to pan; reduce heat to medium. Add onion, garlic, oregano, fennel seeds and hot pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.

Add wine, diced and sun-dried tomatoes, salt and pepper; boil for 5 minutes. Return chicken to pan; cook, basting chicken often, until juices run clear when chicken is pierced, 20 to 25 minutes. Sprinkle with parsley.



Source

Canadian Living Magazine: November 2003




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