Wednesday, November 26, 2008


This spicy tomato sauce in this dish - redolent of garlic, rosemary, and basil - looks and smells as though you slaved for hours. Be sure not to drain the diced tomatoes; you will need the extra liquid their juice will provide.

Makes 4 servings

1 pound thin-sliced skinless boneless chicken breast
1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
½ teaspoon coarsely ground black pepper
2 teaspoons olive oil
2 shallots, chopped1 garlic clove, minced
3 tablespoons cider vinegar
¼ cup dry white wine
pepper flakes to taste
1 (14 ½ ounce) can dried tomatoes, with their juice
5 kalamata olives, pitted and chopped1 tablespoon capers, drained
¼ cup chopped fresh basil

Sprinkle the chicken with rosemary, salt and pepper.
Heat the oil in a large nonstick skillet over medium-high heat. Sauté the chicken until browned and cooked through, about 3 minutes on each side; transfer to a plate.
Add the shallots and garlic to the skillet and cook until the shallots are soft, about 1 minute Stir in the vinegar; continue to cook until the vinegar evaporates, about 30 seconds.
Add the wine, tomatoes, olives, and capers. Simmer, uncovered, until the sauce thickens slightly, about 8 minutes.
Stir in the basil. Return the chicken to the skillet and cook about 1 minute longer to heat through.
Serve the chicken over your favorite thin-strand pasta with a tossed green salad on the side.

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