It seems all of us need more and more chicken dinner recipes, so I wanted to write a recipe that was fast, easy and satisfying, for those nights where you just don't want to cook dinner. The balsamic in the tomato sauce really makes you feel like you're having a tomato flavoured barbeque sauce on top of the chicken. It really is a satisfying meal and I hope that you will give it a try. Serve this with a nice simple salad and rice.

Serves 2


  • 2 chicken breasts, skinless and boneless (halved length ways)
  • coarse salt and freshly cracked black pepper
  • 2 tsp dried sage
  • 2 tbsp olive oil
  • 2 garlic cloves, minced finely
  • 1/2 cup white wine or chicken stock
  • 1 cup tangy tomato sauce
  • 3 tsp balsamic vinegar
  • chicken juices

1. Heat oil in a non-stick skillet on medium high heat, season the halved chicken breasts with salt, pepper and the dried sage. Sear the chicken breasts for about 5 minutes per side, set them on a plate and place foil over it.

2. Turn the heat down to low, add in the garlic cloves and let it cook for a minute, then pour in the 1/2 cup of white wine. Scrape up all of the chicken bits from the bottom of the pan. Stir in the tomato sauce and the balsamic vinegar.

3. Take the chicken juices that are on the plate with the cooked chicken and pour that into the pan as well. As soon as the sauce comes together turn the heat off and serve immediately.

Cook's tip: If you like the sauce to be a bit loose and not as thick add 1/4 cup more wine or stock.

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