Suitable for batch cooking
Suitable for freezing
GF
Ingredients
4 skinless chicken breasts
2 teaspoons dried Italian herbs
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, crushed or finely grated (shredded)
125ml (4fl oz) white wine
250ml (8fl oz) chicken stock
1 tablespoon red wine vinegar
1 × 400-g (14-oz) tin chopped tomatoes or cherry tomatoes
Salt and freshly ground black pepper
TO SERVE
Handful of torn basil leaves
25g (3/4oz) Parmesan cheese, shaved or grated (shredded)
Method
Season the chicken with salt, pepper and 1 teaspoon dried herbs. Heat 1 tablespoon oil in a large frying pan (skillet) and fry the chicken on each side for 2–3 minutes until lightly golden but not cooked through.
Remove from the pan and set aside.
Drizzle the remaining oil into the same frying pan and fry the onion for 6–8 minutes over a medium-low heat to soften and allow to golden a little. Stir in the garlic and cook for 1 minute, ensuring it doesn’t burn.
Pour in the wine, stock and vinegar, then cook for 5 minutes before adding the tinned tomatoes, remaining dried herbs and
a good pinch of salt and freshly ground black pepper.
Return the chicken to the pan. Cook for 10–15 minutes until the sauce has thickened (it should be quite thick, not thin) and the chicken is cooked through.
Scatter over the torn basil leaves and serve with parmesan, if you like.
‘Images and text from The Tinned Tomatoes Cookbook by Samuel Goldsmith, photography by Mowie Kay. Murdoch Books RRP $45.00.’
