Week 31: Tuscan Chicken

The Recipe
1 tbsp olive oil
300g chicken breast cut in thin slices
freshly ground pepper
4 cloves garlic, chopped finely
1 tsp dried rosemary
1 cup chopped tomato
4 tbsp red wine
1/2 cup chicken broth
1 tbsp butter
Parmesan cheese
Spaghetti

Cook spaghetti according to the instructions on the package. Drain and put aside.

Heat the olive oil in a skillet; add chicken tenders; pepper to taste and brown for about 5 minutes per side, depending on thickness. Remove from skillet and keep warm. To the same skillet, add garlic, rosemary, tomato, wine and broth. Bring to a boil and scrape up all of the browned bits from the bottom of the pan. Let the sauce reduce then remove from heat and add the butter. When the butter is melted and incorporated into the sauce, return the chicken to the skillet and thoroughly coat with the sauce.

Pour chicken and sauce over the cooked spaghetti and toss with Parmesan cheese.

The Verdict
LOVED it! A perfect summer dish as it's very simple and not very heavy at all. I didn't have any rosemary so used thyme instead. I think it would have been equally good with basil or oregano. Definitely something I'll be making again!