Chicken Cooking Recipes

Tomato Rosemary Chicken

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Tomato-Rosemary Chicken

Florence
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Course Main
Cuisine American

Ingredients
  

  • 12 boneless skinless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 5 cloves minced garlic
  • 1/4 pound piece prosciutto -- chopped
  • 1/3 cup dry white wine
  • 1 tablespoon chopped fresh rosemary or 1 tsp dried
  • 12 diced plum tomatoes
  • 1/2 cup chicken broth

Instructions
 

  • Salt and Pepper both sides of the chicken breats.
  • Dip chicken in flower and coat both side.
  • Shake off any extra flour.
  • Heat oven to 375°F
  • Place chicken in baking pan with 1 tablespoon melted butter and 1 tablespoon olive oil.
  • Bake chicken in 375°F oven for 20 minutes or until no longer pink in center
  • In skillet saute garlic, prosciutto and cook over mean heat for about 4 minutes, stirring constantly.
  • Add wine and rosemary; and keep stirring constantly keeping bottom of pan clean.
  • Add tomatoes and broth and bring to boil.
  • Reduce heat; simmer 10 minutes
  • Put chicken on serving dish and pour sauce over top.

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