Posted on 20 May 2011 by

Chicken Breasts with Tomato-Rosemary Pan Sauce

By David Harbilas

Simple sautés are a seemingly forgotten thing, and perhaps with good reason.

Many such dishes are often a forgettable mess of tough “cutlets”, a poorly made demi glace and canned vegetables like artichoke hearts or roasted red peppers.

When skillfully done, however, quick sautés can be very satisfying.

Here is one made with fresh tomatoes, a little chicken stock, lemon juice and rosemary. Part of the trick to doing it right is to add the ingredients in a certain order.

Serves 4

  • 4 chicken breasts, filleted
  • 1 shallot, diced
  • 2 large tomatoes, large diced
  • 2 tablespoons chopped rosemary
  • ½ cup white wine
  • ½ cup chicken stock
  • Juice of ½ lemon
  • ½ stick of butter
  • Olive oil
  • About ¼ cup of flour (for dredging the chicken)
  • Salt and pepper to taste

Heat about 3 tablespoons of olive oil over high heat in a sauté pan large enough to hold the breasts in a single layer. Season the breasts on both sides with salt and pepper and dredge in the flour. Shake off the excess flour and cook until brown on each side, about 5 minutes. Remove the breasts and keep warm (an oven heated to 250 degrees is ideal).

Add the shallots to the pan and cook for 1 minute or until soft. (Add a little olive oil if necessary.) Add the white wine and cook until reduced by half, about 3 minutes. Add the chicken stock and lemon juice and reduce by half again. Add the chicken breasts back to the pan along with the tomatoes and rosemary. Cook for about 3 minutes, just until the tomatoes begin to soften. Add the butter and stir to melt and complete the sauce.

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