4 boneless, skinless chicken breast halves or 8 smaller tenderloins (this works better)
2 tablespoons extra light virgin cooking olive oil
1 cup pearl onions
2 garlic cloves, crushed (optional)
1/8 teaspoon cayenne pepper
4 medium tomatoes, chopped
1/8 teaspoon ground pepper
1/2 teaspoon thyme
4 fresh basil leaves
1 tablespoon red wine (or lemon juice or vodka)
Instructions
In a large frying pan, heat oil over medium heat. Add pearl onions, basil and cook until lightly browned (about three minutes).
Add garlic, tomatoes, red wine, cayenne pepper, thyme, and pepper. Bring to a boil; reduce heat and simmer uncovered for 15 minutes.
Place chicken on top of sauce; cover and simmer for 15 minutes. Remove cover. If chicken is white all the way through, remove from heat, and let sit 10 minutes before serving. If not, turn chicken over, cover and continue for another 3 minutes, until chicken is white but still tender.
Originally Submitted
7/16/2010
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