- 4
- 20 mins
- 50 mins
Ingredients
- 1 lb chicken breasts - flattened
- salt & pepper to taste
- 1/2 cup all purpose flour for dredging
- 3 tbs oil
- 1 onion - chopped
- 3 garlic cloves - finely chopped
- 3/4 cup dry white wine
- 1 - 14.5oz can zesty jalepeno diced tomato
- 14.5 oz tomato sauce
- 3/4 cup chicken broth
- 1 1/2 tsp dried oregano
Preparation
Step 1
Place flour and season with salt & pepper into a bowl. Mix together lightly with fork.
Dredge chicken pieces to coat lightly.
In large skillet, heat oil on medium-high flame. Add chicken pieces and brown about 5 minutes per side. Transfer chicken to a plate.
Continue in this manner until all chicken has been cooked.
Add onion and garlic in the same pan where the chicken was cooked until onion is tender, scraping up bottom bits.
Season with salt and pepper.
Add wine and simmer for 2-3 minutes.
Add both tomato cans, broth and oregano. Stir to marry all ingredients.
Return the chicken to the pan and immerse in the sauce.
Put on low flame and cook for 30 minutes.
Transfer chicken onto serving platter with sauce. Serve over rice or pasta.