Chicken Breasts in Tomato Herb Sauce

2 tsp. butter
2 sliced shallots
2 sliced garlic cloves
8 oz canned crushed tomatoes
1 tsp. tomato paste
1/2 cup dry white wine
1/2 cup heavy cream
1 handful fresh chopped tarragon
salt and freshly ground pepper to taste
4 boneless, skinless chicken breast fillets
4 tsp. olive oil

Special tools:

Blender

 
Preparation:

Melt the butter in a saucepan and fry the shallots and garlic for 3 minutes. Add the tomatoes, tomato paste, and wine and cook for another 5 minutes.

Transfer the mixture to a blender and purée. Pass the mixture through a sieve and pour it back into the saucepan. Add the cream and bring the mixture to a low simmer. Add the tarragon and season with salt and pepper to taste.

Sauté the chicken in the olive oil over medium-high heat, turning once, for about 3-4 minutes per side. Serve with the sauce.

Serving suggestion: Serve with fresh pasta and portabello mushrooms seasoned in garlic.

Serves 4.

 
Recipe provided by Anthony Dias Blue

Tasting Notes—November 1998

Wines
• Carneros Creek 1996 Pinot Noir
• Chalone Vineyards 1996 Pinot Noir
• Signorello 1995 Russian River Pinot Noir
• Wild Horse 1996 Pinot Noir

Recipes

• Chicken Breasts in Tomato Herb Sauce
• Red Lentil Burgers

Current Tasting Notes
Tasting Notes Archive

 
 
This page created November 1998

Top