I'm starting to look at some recipes for fall when I get busier at work and have less time to cook. This has all flavors that I love, and can be put together in 30 minutes.
24oz skinless, boneless chicken breasts
1 large onion, diced
1 cup white wine
2 cups fat free chicken broth
2 garlic cloves, minced
2 tsp fresh rosemary, minced
2 tsp fresh sage, minced
4 whole cloves
2 tbsp tomato paste
Salt and pepper to taste
Season chicken breasts with salt and pepper.
Spray a large, deep, nonstick skillet with non-fat cooking spray and set over medium high heat.
Cook chicken until browned on both sides, about 4 minutes per side. Remove chicken from pan and set aside.
Deglaze the pan with about 1 tbsp of the wine, and then add in the onion and garlic and sauté until tender and fragrant, about 2-3 minutes.
Add in salt & pepper, sage, rosemary and cloves, and sauté for another 2-3 minutes.
Add in tomato paste and wine, and bring to a boil while stirring up the browned bits.
Return the chicken to the pan, and add in the broth. Bring to a simmer and then reduce heat to medium low and cook until chicken is cooked through, about 20-25 minutes. Make sure to keep spooning the liquid over the chicken while cooking. Let cool about 5 minutes before serving.
Preparation time: 10 minutes
Cooking time: 30 minutes
Recipe and photo from laloosh.com