Stir in tomatoes, broth and oregano. Place chicken over tomatoes.
Heat to boiling. Reduce heat to
medium-low; simmer about 20
Serve chicken over mashed potatoes or spaghetti, spooning sauce
over chicken. Sprinkle with basil.
TIP: If you like dark meat use chicken thighs or a combination of thighs
and breasts.
[ P RO C E S
S]
Salt
Pepper
4 boneles
s skinless
chicken
breasts
1/4 cup G
old Meda
l™ all-pu
flour
rpose
3 tablesp
oons oliv
e oil
2 tablesp
oons butt
er
1 medium
onion, ch
opped
1 medium
red bell p
e
pper, see
chopped
ded,
3 cloves g
arlic, fine
ly choppe
1 cup red
d
wine (Ch
ianti, Cab
or Merlo
e
rnet
t)
1 can (28
oz) crush
ed tomato
1 cup Pro
es
gresso™ c
hicken br
(from 32-o
o
th
z carton)
1 teaspoo
n dried o
regano le
2 tablesp
aves
oons julie
nned fre
basil leav
s
h
es
37
In same Dutch oven, melt butter
over medium heat. Add onion, bell
pepper and garlic; cook and stir 5
minutes. Add red wine; cook until
reduced in half.
minutes or until juice of chicken is
clear when center of thickest part is
cut (165°F).
5 1 0 2 r e b m e c e d • g a M r eveF
Sprinkle salt and pepper over
chicken breasts; coat chicken with
flour. In Dutch oven, heat oil over
medium-high heat. Add chicken;
cook until browned on both sides.
Remove chicken from Dutch oven;
place on plate. Set aside.
Feve r M a g • d e c e m b e r 2 0 1 5
This “hunter style” dish is beloved
not just in Italy, but all around the
world. This hearty recipe has all
the bright and sunny flavors of the
Italian countryside.