Italian recipes
Garlic chicken breasts
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35 min
Serves 4
Italian
Ingredients
- 4 chicken breasts, skinless and boneless 4 chicken breasts, skinless and boneless
- Salt and black pepper, freshly ground Salt and black pepper, freshly ground
- 4 large garlic cloves, mashed 4 large garlic cloves, mashed
- 2 tbsp olive oil 30 ml olive oil
- 3 large tomatoes 3 large tomatoes
- 1 large onion, finely chopped 1 large onion, finely chopped
- 1 bay leaf 1 bay leaf
- 2 tsp fresh thyme (or 1/2 tsp dried thyme; finely chopped) 9.9 ml fresh thyme (or 1/2 tsp dried thyme; finely chopped)
- 1/2 cup white wine 120 ml white wine
Method
Blanch the tomatoes (put them in hot water for 15-20 seconds, then in cold water) and peel. Remove the tomato cores and cut tomatoes into 1 inch cubes.
In a skillet or frying pan, over medium to high heat, heat the olive oil in. Season the chicken with salt and black pepper and add it to the frying pan, together with the garlic. Cook until the chicken is brown on both sides (3 - 5 minutes). Add the onion, stir, and cook until the onion becomes soft and translucent. Add the remaining ingredients (tomatoes, bay leaf, thyme and wine), cover and cook over low heat for about 20 minutes.
Remove cover and cook for 5 or 10 more minutes, if necessary, until the sauce is thick enough.
In a skillet or frying pan, over medium to high heat, heat the olive oil in. Season the chicken with salt and black pepper and add it to the frying pan, together with the garlic. Cook until the chicken is brown on both sides (3 - 5 minutes). Add the onion, stir, and cook until the onion becomes soft and translucent. Add the remaining ingredients (tomatoes, bay leaf, thyme and wine), cover and cook over low heat for about 20 minutes.
Remove cover and cook for 5 or 10 more minutes, if necessary, until the sauce is thick enough.
Cook's notes
Serve this dish with Italian bread and a simple green salad.
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