| 4 |
ea - |
chicken chests, boneless olive oil, as req |
brown in skillet, both sides reserve |
| 1/2 1/2 1 |
- c c t |
olive oil, as req carrots, finely diced onions, finely diced garlic, minced |
in same pan, saute until carrots done and onion turning light brown |
| 1 |
T |
balsamic vinegar |
add and reduce to syrup, c 1 min |
| 1 1 1 1 |
t T T c |
sugar tomato paste green peppercorns, drain chicken broth |
add with reserved chicken chests simmer 15 min or so, 'til chick done |
| |
- |
fresh parsley, as req |
|
| |||
| 4 2 |
ea T |
chicken breasts butter |
use skinless, boneless, breasts, cut into pieces, saute in batches 2-3 min per side, reserve |
| 4 - |
clv |
garlic olive oil, as req |
saute in same pan 'til golden |
| 1 1 1/2 1/4 12 |
T T t c oz |
fresh rosemary leaves capers crushed red pepper white wine vinegar tomatoes, diced |
add and simmer a minute or so, then add reserved chicken pieces, and simmer 15 min or so 'til done through |
| |||
| 4 2 - - |
ea T |
chicken breast halves butter salt, to taste pepper, to taste |
season breast halves, melt butter in skillet, brown chicken both sides, reserve |
| 1 4 1 1 1/2 1/4 |
lb clv T T t c |
diced tomatoes, canned garlic, minced fresh rosemary, chopped capers crushed red pepper white wine vinegar |
add to pan, and bring to a simmer, deglazing pan; add back chicken, cover and simmer 15 min 'til chicken done through |
| |||