Chicken Fillets in Tomato-Wine Sauce
Italian-style chicken simmered in a simple tomato-wine sauce and served over fettuccine pasta.
1 tablespoon butter or margarine
1 pound chicken breast fillets cut into 8 pieces
1/2 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 (16-ounce) can whole tomatoes, quartered, liquid retained
2 red onions, sliced
2 cloves garlic, minced
1 teaspoon dried basil leaves
1/2 cup white wine
Fettuccine, cooked according to package directions
- Melt butter in a large skillet over medium high heat, add chicken and brown about 2 minutes on each side. Remove chicken to warm platter and sprinkle with pepper and salt.
- Drain all liquid from tomatoes (should be about 1 cup); pour tomato liquid into skillet and add onion, garlic and basil. Bring to a boil, reduce heat, cover and simmer until onion is tender, about 5 minutes.
- Add tomatoes, wine and chicken; cover and simmer about 15 minutes. Remove cover and cook on medium temperature about 5 minutes.
- Serve on fettuccine noodles.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.