If you have been looking through my recipes, you might have noticed by now, that I love stove top cooking!!! There is something about it that is hands on, usually quick and great if it's too hot to turn on your oven! Summer is fast approaching in these parts and I kind of abandon my oven until fall rolls around. All, that being said, there will be more postings in the cooler months of oven roasts, casseroles and much more.
This particular dish I have been making for years and is another family staple. I just made it a few minutes ago and will leave it on the stove until dinner time. It can just be slowly reheated over a low heat for a few minutes. A great make ahead dish.
Tomato & Rosemary Chicken
Serves 4 / Prep time: 15 minutes / Cook time: 30 minutes
2 boneless, skinless chicken breast, each one sliced into two fillets
6 medium tomatoes, halved and cut into 1 inch slices
1 cup/100 ml of chicken stock
1/2 cup/50 ml of white wine
4 cloves of garlic, crushed
1 tablespoon of olive oil
Bunch of fresh chopped parsley
A few sprigs of rosemary
Heat olive oil, half of the garlic and a little of the rosemary in a large skillet over medium to high heat. Brown chicken for about 2 minutes per side. You don't want to cook it throughout, or it will not be tender in the final dish. Remove chicken from pan and place on a plate and cover. Set aside
Meanwhile, add the tomatoes, remaining rosemary and garlic to pan. With the heat at medium-low, cook the tomatoes until completely soft and they are all falling apart. At this point add the wine and reduce it to about half. Then add the chicken stock and return chicken to pan. Throw in the fresh chopped parsley, cover and simmer for about 15 minutes. Remove from heat and serve with Roasted Rosemary Potatoes.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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