Wednesday, June 16, 2010

Chicken with Sun Dried Tomatoes

2 chicken breasts
1/4 cup sun dried tomatoes in oil
1 cup chicken broth
1 tsp balsamic vinegar
1 tsp dried oregano
salt and pepper to taste

Side dish- potatoes:
handful of baby red potatoes
olive oil
salt and pepper to taste

If the chicken breasts are too thick, cut them into 2 thin pieces each. Sprinkle them with salt and pepper on both sides.

Fry them in oil over medium/high heat.

In the meantime, cut the baby potatoes into halves or quarters and fry in oil in a separate pan. Add salt and pepper to taste. Don't forget to stir them while you prepare the chicken.

When the chicken in done, remove it from the pan and set on a clean plate. In the remaining oil add sun dried tomatoes, oregano, chicken broth and vinegar. Reduce the heat to low and stir for about 5 minutes. The liquid will reduce to about half of what you started with.

Place the chicken back into the pan to allow it to absorb the sauce. Turn it over several times.

By this time, potatoes should also be done and ready to serve.

Serve hot with sauce and sun dried tomatoes over chicken.

Featured products:

Copper pots are nice, but very expensive. If you ever have a chance to get one in sale, take it.


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