CHICKEN IN A SAVORY TOMATO SAUCE

I must be getting old. I seem to be tending towards my version of “fast food” more and more. I’m not talking about using a microwave to hot up a processed product or one I fetched from the deli case at my local grocery store. That may come when I am older, but for now I still have the strength to cook something from scratch. Thank goodness! But the recipes I seem to be drawn to these days are centered around how quickly I can get the dishes on the table. (Sounds like I have regressed to my days of being a working mother and planning quick and easy meals for my poor starving children. Yikes!)

Scary thoughts of parenting aside, and as I said above, I seem to be leaning more and more towards quick and easy recipes that don’t take hours of prep work. And this chicken dish fits the bill nicely. Plus it is absolutely delicious.

Now I know this recipe does have quite a few ingredients. But there is not too much prep work, which if you really analyze what takes most of your time in preparing a dish, it’s the time you spend washing, peeling, chopping, dicing, etc. The simple gathering of items out of the refrigerator, pantry, or spice cabinet is the easy part. So never be intimidated by the amount of ingredients in a recipe. However, pay close attention to the list of ingredients before starting a dish. The worst thing in the culinary world is to be happily cooking away and find that the next ingredient called for is a cup of homemade béchamel, velouté, or espagnole that you don’t just happen to have tucked away in your refrigerator or freezer.  At that point, the 5 ingredient wonder dish that you were so excited about becomes a nightmare! (I just used béchamel, velouté, and espagnole as examples. The missing ingredient could be as simple as ketchup or Dijon mustard. Regardless, if you haven’t got the ingredient on hand, you have a problem that might take a bit of time to solve.) 

So taking this dish as an example, after you have cut up the chicken, chopped a bit of onion, and minced a garlic clove, you are pretty much home free, prep time that is! The rest is just frying up the chicken, plus a bit of hunting/gathering, and a modicum of time to deal with whatever you are going to serve this on or with while the sauce merrily cooks away on the stove. This recipe may look, at first glance, like a lot of work. But believe me, it comes together fairly quickly. And the results are fabulous and pretty darn nutritious too.

So some day when you have chicken breasts thawing on your counter, and aren’t quite sure what to prepare with them, give this dish a try. It is nothing if not totally evocative of all foods Italian. And what could be better than that?!?!

  • 2 T. all-purpose flour
  • ½ tsp. seasoned salt
  • freshly ground black pepper
  • 2 boneless, skinless chicken breasts, sliced in half lengthwise, then cut into bite sized pieces
  • 2-3 T. extra virgin olive oil
  • ½ c. chopped onion
  • 1 clove garlic, minced
  • 1 (14.5-oz.) can diced tomatoes, with liquid (Italian tomatoes, if possible)
  • ½ c. chicken broth
  • ¼ c. white wine
  • 2 tsp. brown sugar
  • 2 T. white wine vinegar
  • 2 T. Worcestershire sauce
  • 1 tsp. chili powder, or more to taste
  • 1 tsp. mustard powder
  • ½ tsp. celery seed
  • 1-2 dashes hot pepper sauce (I use Frank’s Red Hot Sauce)

In a zip-lock bag, combine flour, seasoned salt, and pepper. Add the chicken breast pieces and gently shake the bag until the meat is evenly coated with the flour mixture. Heat the olive oil in a large covered skillet over medium heat, and brown chicken on all sides. Remove from skillet and set aside.  

In the same skillet, add the onion, and cook over low heat for about 7-8 minutes or until the onion is translucent. Add the garlic and cook for 30 seconds. Stir in the tomatoes, chicken broth, wine, brown sugar, vinegar, Worcestershire sauce, kosher salt, chili powder, mustard powder, celery seed, and hot pepper sauce. Bring to a boil; reduce heat, and simmer covered for 30 minutes, stirring occasionally. Adjust seasoning. Add the reserved chicken and cook only until heated through.  

Serve the chicken and sauce over rice, pasta, or whatever takes your fancy. (I use brown rice that has been steamed with chicken broth instead of water.)

 

Please let me know if you like this recipe. Thanks