Quick and Easy: Chicken with White Wine and Tomato Sauce

Nashville Tennessean

Keeping boneless, skinless chicken breasts on hand helps in making speedy supper entrées.

Freeze fresh breasts in packs of two or four, sealing first with plastic wrap, then in freezer paper.

• 2 boneless, skinless chicken breast halves
• pinch black pepper
• 2 teaspoons olive oil
• 2 tablespoons finely chopped onion
• 1/4 cup dry white wine
• 1 cup chopped tomatoes with juice
• 1/2 teaspoon chopped garlic
• 2 tablespoons heavy cream
• 3 cups cooked long-grain white rice

Remove all visible fat from chicken and cut into half-inch cubes. Sprinkle with pepper.

In heavy, nonstick 10-inch skillet, heat 1 teaspoon of the olive oil until hot but not smoking. Stir in chicken and saute, stirring, until no longer pink, about two to three minutes; remove from pan and keep warm.

Add remaining teaspoon of the olive oil to pan with onion; saute until onion is soft but not brown. Stir in wine and cook until reduced by half, about 30 seconds. Add tomatoes and garlic and cook about five minutes, or until juices have reduced significantly.

Heat cream in microwave-safe measuring cup about 20 seconds or until hot. Stir into tomatoes, return chicken to pan to finish cooking and to heat through. Serve over hot rice.

Serves 2.

Nutritional analysis per person: 608 cal., 36 g protein, 77 g carbohydrate, 3 g fiber, 14 g fat, 94 mg cholesterol, 374 mg sodium.