Recipe: Chicken Breasts with a Tomato Wine Sauce

This recipe is an old one… from the Galloping Gourmet… remember him? Always cooked with a glass of wine in his hand… and was so funny… he got funnier as the show progressed and as the wine disappeared… My mother and I used to watch it when I got home from school. My best friend, Michele, lived three doors away … and used to come over to watch it… or we’d watch it with her mother…

My mother and I missed this episode but Michele and her mother caught it and gave us the recipe… it really is very good… and I know the ingredients are a little unusual… muenster cheese on the chicken instead of mozzarella… but honestly it really makes the dish stand out. The tomato wine sauce is similar to other ones I’ve posted… very easy and very good.

My mother always served it with spaghetti … I serve it with Roasted Garlic Mashed Potatoes… either one works really well.

I did make a few minor changes from the original recipe:

The original recipe says to mash the sauce… I don’t... I leave it as is… I like the chunky tomatoes and carrots… you can do either.

I used ½ teaspoon roasted garlic… you can use 1 clove garlic, smashed as the original recipe reads.

The original recipe uses thin sliced boneless chicken breasts… I use thick boneless skinless chicken breasts.. I just happen to like them in this dish.

The original recipe only slices 1 carrot.. I use 1 cup of sliced carrots.

I use good quality grated Parmesan cheese when preparing the chicken.

The recipe didn’t specify an amount or type of dry white wine.. I found 1 cup to be a good amount… and I use Turning Leaf California Sauvignon Blanc… you can use any other dry white wine you prefer.

This recipe makes enough sauce for 4 servings… if you want more servings.. it easily doubles.

This really is a terrific recipe… and old one from a very good chef.






Recipe: Chicken Breasts with a Tomato Wine Sauce

All you need:

To make the sauce:

1 cup sliced carrots
1 medium onion, sliced
1 tablespoon olive oil
1 tablespoon butter
1 can (14.5 oz.) Del Monte canned tomatoes with Basil, Garlic and Oregano
1 cup dry white wine2 tablespoons tomato paste
1 tablespoon sugar
Salt and pepper to taste

To Prepare the Chicken:

4 boneless skinless chicken breasts
1 egg beaten with a teaspoon olive oil
About a ½ cup grated Parmesan cheese
½ cup flour seasoned with salt and pepper and ¼ teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons butter
8 slices Muenster cheese
Chopped parsley for garnish

All you have to do:

To make the sauce:

In a medium size pot, melt the butter with the olive oil.

Add the carrots and onions… sauté until carrots are translucent.

Add the rest of the sauce ingredients.

Lower heat and cook for 1 hour on a low simmer.

You can either serve the sauce as is (the way I do) or mash it.

To make the chicken:

Dip the chicken breasts in the egg mixture.

Then sprinkle to coat the chicken in grated Parmesan cheese.

Then dredge in seasoned flour.

In a large skillet, over medium high heat, melt 2 tablespoons butter with two tablespoons olive oil.

Fry the chicken until done… it should be golden.. if you find it browning too much.. lower the heat a bit.

About 2-3 minutes before the chicken is completely done.. lay 2 slices of muenster cheese on them and put the lid on the skillet until the cheese has melted nicely.

To serve, spoon the sauce over the chicken breast.

Garnish with chopped parsley.