This recipe is incredibly quick and simple, yet the juicy chicken breasts and rich, thick sauce taste like they took a long time to prepare.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 chicken breasts |
Ingredients
- ½ cup olive oil, divided
- 1 pound ripe tomatoes, coarsely chopped
- 2 cloves garlic, minced
- 2 2-inch thick chicken breasts
- 1 pinch garlic salt
- 1 pinch ground black pepper
- 2 cups Shiraz red wine
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1 cup fresh baby spinach
Instructions
- Divide oil between a medium and large skillet. Heat both over medium heat.
- Add tomatoes and garlic to the large skillet and toss to coat.
- Increase heat under the medium skillet to medium-high. Season chicken with black pepper and garlic salt and place into the the hot oil. Cook until browned on each side, about 7 minutes per side.
- Add red wine to the skillet with the tomato mixture and increase heat to high. Use a spoon to crush any tomatoes that have not reduced on their own. Bring mixture to a rolling simmer and cook until liquid is reduced by half, about 10 minutes. Add brown sugar and butter and mix well. Reduce heat to low and cover.
- Transfer browned chicken to the tomato sauce and simmer until chicken is no longer pink inside, turning once, about 15 minutes.
- Spread spinach over a serving platter. Place chicken on top of spinach and spoon sauce over the chicken.
- Nutrition data for this recipe includes the full amount of sauce ingredients. The actual amount of sauce consumed will vary.
Nutrition Facts
| Calories | 1027 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 14 g |
| Sodium | 453 mg |
| Sugars | 21 g |
| Fat | 70 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this was pretty tasty. I added a chopped onion, and used garlic powder in place of garlic salt. It came together relatively quickly, and made for a nice dinner. I tasted the sauce after it reduced and felt that it needed a bit of herbage. So I added some dried basil and oregano–that really helped. I also used boneless skinless chicken breasts, even though the recipe didn’t specify whether to use bone in or not. They took about 25 minutes to cook through, and were definitely still juicy in that amount of time! They’re really great with a sprinkling of romano cheese on top too! Thanks for the recipe! Edit: I also did not use the full amount of olive oil called for. Just enough to cover the bottom of the saucepans.