Juicy Chicken Breasts With Tomato Shiraz Reduction Recipes
JUICY CHICKEN BREASTS WITH TOMATO-SHIRAZ REDUCTION
These juicy chicken breasts with a rich and thick sauce taste like they took a long time cooking, but this recipe is really fast and easy.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Divide oil between a medium and large skillet. Heat both over medium heat.
- Add tomatoes and garlic to the large skillet and toss to coat.
- Increase heat under the medium skillet to medium-high. Season chicken with black pepper and garlic salt and place into the the hot oil. Cook until browned on each side, about 7 minutes per side.
- Add red wine to the skillet with the tomato mixture and increase heat to high. Use a spoon to crush any tomatoes that have not reduced on their own. Bring mixture to a rolling simmer and cook until liquid is reduced by half, about 10 minutes. Add brown sugar and butter and mix well. Reduce heat to low and cover.
- Transfer browned chicken to the tomato sauce and simmer until chicken is no longer pink inside, turning once, about 15 minutes.
- Spread spinach over a serving platter. Place chicken on top of spinach and spoon sauce over the chicken.
Nutrition Facts : Calories 1026.7 calories, Carbohydrate 37.1 g, Cholesterol 79.9 mg, Fat 70.3 g, Fiber 3.5 g, Protein 21.8 g, SaturatedFat 13.9 g, Sodium 452.8 mg, Sugar 20.7 g
JUICY CHICKEN BREASTS WITH TOMATO-SHIRAZ REDUCTION
These juicy chicken breasts with a rich and thick sauce taste like they took a long time cooking, but this recipe is really fast and easy.
Provided by FrackFamily5 CA->CT
Categories Skillet Chicken Breasts
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Divide oil between a medium and large skillet. Heat both over medium heat.
- Add tomatoes and garlic to the large skillet and toss to coat.
- Increase heat under the medium skillet to medium-high. Season chicken with black pepper and garlic salt and place into the the hot oil. Cook until browned on each side, about 7 minutes per side.
- Add red wine to the skillet with the tomato mixture and increase heat to high. Use a spoon to crush any tomatoes that have not reduced on their own. Bring mixture to a rolling simmer and cook until liquid is reduced by half, about 10 minutes. Add brown sugar and butter and mix well. Reduce heat to low and cover.
- Transfer browned chicken to the tomato sauce and simmer until chicken is no longer pink inside, turning once, about 15 minutes.
- Spread spinach over a serving platter. Place chicken on top of spinach and spoon sauce over the chicken.
Nutrition Facts : Calories 1026.7 calories, Carbohydrate 37.1 g, Cholesterol 79.9 mg, Fat 70.3 g, Fiber 3.5 g, Protein 21.8 g, SaturatedFat 13.9 g, Sodium 452.8 mg, Sugar 20.7 g
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