Chicken with Tomatoes, Rosemary, and Wine

Gene Banks
Catnip Acres

Oxford, CT

Prep Time: 12 minutes

Cooking Time: 12 minutes

Makes 4 servings

2 whole boneless, skinless chicken breasts, split

3 Tbsp. flour

4 Tbsp. olive oil

1 small onion, chopped

1 clove garlic, minced

2 cups chopped fresh or canned tomatoes

½ cup white wine

1½ tsp. chopped fresh rosemary (½ tsp. dried)

salt to taste

pepper to taste

1. Dredge chicken with flour. Brown in oil in skillet.

2. Remove chicken. Sauté onion and garlic until onions are translucent.

3. Add chicken, tomatoes, wine, rosemary, salt, and pepper. Cook over medium-low heat just until chicken is cooked through.

4. Serve topped with sauce.