Traditionally made with fresh cherry tomatoes, this dish makes a great speedy dinner. If you’re cooking for two, this recipe is easily halved or leftovers can be frozen to enjoy on another day. Try serving with brown rice, potatoes or polenta.
Serves: 4
Gluten-free
Ingredients
- 4 skinless chicken breasts
- 2 teaspoons dried Italian herbs
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, crushed or finely grated (shredded)
- 125ml (4fl oz) white wine
- 250ml (8fl oz) chicken stock
- 1 tablespoon red wine vinegar
- 1 × 400-g (14-oz) tin chopped tomatoes or cherry tomatoes
- Salt and freshly ground black pepper
To serve
- Handful of torn basil leaves
- 25g (3/4oz) Parmesan cheese, shaved or grated (shredded)
Method
- Season the chicken with salt, pepper and 1 teaspoon dried herbs. Heat 1 tablespoon oil in a large frying pan (skillet) and fry the chicken on each side for 2–3 minutes until lightly golden but not cooked through. Remove from the pan and set aside.
- Drizzle the remaining oil into the same frying pan and fry the onion for 6–8 minutes over a medium-low heat to soften and allow to golden a little. Stir in the garlic and cook for 1 minute, ensuring it doesn’t burn. Pour in the wine, stock and vinegar, then cook for 5 minutes before adding the tinned tomatoes, remaining dried herbs and a good pinch of salt and freshly ground black pepper.
- Return the chicken to the pan. Cook for 10–15 minutes until the sauce has thickened (it should be quite thick, rather than a really thin sauce) and the chicken is cooked through.
- Scatter over the torn basil leaves and serve with Parmesan, if you like.
asy weeknight dishes all based around, and on, a tin of tomatoes. They’re recipes that save you time, money and energy. Dig in!
