Tuscany Chicken

22 Sep

Chicken tuscanyHere’s a quick and easy recipe for a very flavorful chicken dish.

Because there are two of us, we had some leftover, and we both felt this dish tasted even better reheated than it did the first time we ate it!

I made a small mistake and put the basil in with the tomatoes and other ingredients, rather than sprinkling it on at the end. I don’t think it affected the flavor much, but it makes the photo look a little different than it would if I had sprinkled it on at the end — in case you’re wondering. I also threw in some parsley, which the recipe doesn’t call for. The parsley would probably be better sprinkled on just before serving as well.


1 tsp. olive oil
4 4-oz. boneless, skinless chicken breast halves
2 tomatoes, diced
1 clove garlic, minced
2 Tbs. red wine vinegar
2 Tbs. water
2 Tbs. minced fresh basil (or 2 tsp. dried)


In a large, nonstick frying pan over medium heat, warm the oil for 1 minute. Add the chicken and saute for 5 minutes on each side. Remove to a plate.

Add the tomatoes, garlic, vinegar and water to the pan. Add the basil if you are using dried. Cover and cook for 5 minutes until the tomatoes are softened and have released some of their juice.

Add the chicken, cover and cook for 5 minutes more or until the chicken is cooked through (juices will be clear when chicken is pricked with a fork). Sprinkle with the basil.

Serves 4


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