Chicken breasts infused with white wine, garlic, rosemary and cinnamon, in a cherry tomato sauce. A totally sophisticated dish everyone will love. Visit Why Did the Chicken Cross the Globe? for the surprising story behind this dish.
1/2 cup dry white wine or dry French vermouth
1/2 teaspoon coarse salt, plus more if needed
ground black pepper to taste
1 Tablespoon fresh, minced rosemary
2 garlic cloves, peeled and smashed
1 pound boneless, skinless chicken breasts
1 pint cherry or grape tomatoes
1 1/2 Tablespoons olive oil
1 3-inch cinnamon stick
1/4-1/2 cup Basic Chicken Stock
Optional: minced parsley for garnish
1. Combine the wine, salt, pepper, rosemary and garlic in a large bowl and set aside.
2. Place each breast between two pieces of plastic wrap, then use a mallet or heavy pan to pound the chicken breasts thin.
3. Add the pounded chicken breasts to the wine mixture and marinate for up to 30 minutes. (Turn the chicken periodically to keep it evenly exposed to the marinade.)
4. While the chicken marinates, put the tomatoes in a separate bowl and use a fork or potato masher to gently crush. (Careful - the juice will squirt out!)
5. Warm the olive oil in a large skillet over medium heat. Reserving the marinade, remove the chicken and saute it in the pan until cooked through, 5-10 minutes, depending on the thickness of the chicken. When finished, rest the chicken on a plate, tented with foil, while you make the sauce.
6. Turn the heat to high and pour the wine marinade into the skillet, reserving the garlic. Allow the wine mixture to come to a boil and reduce by about half, while you scrape the bottom of the skillet with a wooden or rubber spatula.
7. Add the reserved garlic, tomatoes, cinnamon stick and chicken broth to the skillet. Bring to a boil, then turn heat to medium-high and allow the flavors to combine while the sauce simmers with the lid askew, about 5 minutes, stirring occasionally.
8. Add the chicken back to the pan, turning to combine evenly with the sauce. Taste and adjust seasonings, if needed. Serve the chicken on a platter, nestled in the sauce.
Thank you to Rob and Nicholas Maurizi for the original version of this recipe.