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Tomato Chicken

Food Network Canada
YIELDS
8 servings

Recipe courtesy of David Shapka, Christine’s Prep Cook.

Yield is 8 servings.

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Ingredients

3
Tbsp olive oil
8
boneless chicken breasts
Coarse salt and freshly cracked black pepper
2
small onions, chopped
1
shallot, chopped
2
cloves garlic, chopped
3
cup button mushrooms, sliced
½
cup brandy
2
cup white wine
2
cup chicken stock
2 28
oz cans diced tomatoes with juice
¼
cup chopped fresh tarragon
2
Tbsp chopped fresh mint
2
Tbsp chopped fresh parsley
2
Tbsp chopped fresh chives
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Directions

Step 1

Heat 2 tbsp. of the olive oil in a Dutch Oven or large heavy-bottomed pot over medium heat.

Step 2

Season the chicken breasts with salt and pepper.

Step 3

Cook the chicken in the Dutch oven breasts in 2 batches, about 5 to 6 minutes per side or until just cooked through.

Step 4

Remove the chicken from the Dutch oven and set aside.

Step 5

Heat 1 tbsp. olive oil in the same Dutch oven over medium heat.

Step 6

Add the onions, shallot and garlic and cook for about 6 minutes or until softened.

Step 7

Remove the mixture from the Dutch oven and set aside.

Step 8

Add the mushrooms to the Dutch oven and cook for 4 minutes or until starting to brown.

Step 9

Add the brandy to the mushrooms and simmer to reduce for 1 minute.

Step 10

Add the onion mixture back to the Dutch oven along with the wine, chicken stock and diced tomatoes.

Step 11

Bring to a boil over medium-high heat, reduce the heat to low and simmer for 15 to 20 minutes.

Step 12

Add the chicken breasts back to the Dutch oven and bring to a simmer.

Step 13

Add the chopped fresh herbs and season to taste with salt and pepper.

Step 14

Serve.

Rate Recipe

My rating for Tomato Chicken
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