By Dane Feldman
Photo by Dane Feldman.
As summer nears its end, it can be difficult to keep up with lighter meals. Personally, I begin to grow bored of fish filet after fish filet or barbecue recipe after barbecue recipe. Sometimes I want something light that I can cook easily in the kitchen. This chicken dish pays homage to northern Italian fare without all the fuss and it won’t cost you a bigger belt.
What you’ll need:
1 lb chicken breast
6 tbsp olive oil
6 Campari tomatoes, chopped
1/2 lemon, cubed
1 tbsp garlic, crushed
1 cup dry white wine
1 tbsp dried parsley
1 tbsp dried oregano
Preheat the oven to 170.
Saute the chicken in two batches with 1 1/2 tbsp of olive oil per batch for approximately 5 minutes on a side. Place the chicken in a baking dish to finish cooking in the oven.
When the chicken is finished, heat the remaining olive oil over medium-low heat.
Stir and add in the garlic and tomatoes. Juice the lemon cubes into the pan. Turn up the heat to medium and cook for 5 minutes.
Pour in the wine and cook for an additional 5 minutes. Add the parsley and oregano. Add in the chicken stock as needed for additional volume.
When the sauce is finished, plate the chicken. Stir the sauce and spoon over the chicken to serve.