By Dane Feldman
Photo by Dane Feldman.
When it comes to cooking Italian-inspired dishes at home, I tend to try to keep it light. This recipe in particular fits that bill, especially with its Southern Italian flair: think olive oil, herbs, and fresh tomatoes. It’ll transport you to the Mediterranean, which we could all use some of here in the Northeast. Oh, the wine in the sauce helps, too.
What you’ll need:
1 1/2 thin sliced chicken breast
6 campari tomatoes, diced
2 cups chicken stock
1/2 cup dry white wine
2 tbsp olive oil
1 tbsp garlic, minced
1 tbsp basil, dried
1 tbsp oregano, dried
Flour for dredging
Fresh pecorino romano cheese, grated
Red pepper flakes
Preheat the oven to 175.
Heat the oil in a large saute pan. Meanwhile, dredge the chicken in flour.
When the oil is hot, saute the chicken for about 3-4 minutes per side on medium heat. Keep warm in the oven.
Put the garlic and tomatoes in the saute pan and cook for about three minutes. Pour in the chicken stock and turn the heat to high. Stir in the wine and cook for five minutes.
Then, sprinkle in the basil and oregano. Stir and cook for two minutes.
Plate the chicken and spoon the sauce over to serve. Top with the grated cheese and red pepper flakes to taste.