Makes 6 servings.
I love this tasty chicken, which is also easy to make. The sauce and chicken can be made ahead of time, and the entire dish can be assembled and cooked as needed.
INGREDIENTS
SAUCE
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- One 14.5 can crushed San Marzano tomatoes
- ½ cup port wine
- 1generous teaspoon Dijon mustard,
- ½ cup raisins
- ½ cup tightly packed flat leaf parsley, coarsely chopped.
- Kosher salt,
- Freshly ground black pepper
CHICKEN
- 2 tablespoons unbleached all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 6 boneless, skinless organic chicken breasts, about 6 ounces each
PREPARATION
- Heat the oil in a small saucepan. Add the onion and garlic, cover and sauté over low heat until onion is soft. Add the tomatoes, wine, mustard and raisins. Bring to a boil, reduce the heat and simmer covered for 10 minutes.
- Add the parsley and season to taste with salt and pepper.
- Pat chicken dry with paper towels. Dust the chicken breasts with flour, shaking off the excess. Heat the oil in a non-stick frying pan with a cover. Sauté the chicken over medium heat, turning once with tongs until the outside is just seared. Season lightly with salt and pepper and pour the cooled sauce over the chicken.
- When ready to serve, bring the chicken with the sauce to a boil over high heat and cook covered over low heat for about 3 minutes, turn the meat with tongs and cook for another 2-3 minutes. The chicken should be pale pink on the inside.
NOTE:
If you intend to assemble the dish and cook it later in the day, be sure to cool the sauce first.
A hot sauce poured over the meat will cook it.
