Juicy Chicken Breasts With Tomato Shiraz Reduction Recipes

Steps:

• Divide oil between a medium and large skillet. Heat both over medium heat.
• Add tomatoes and garlic to the large skillet and toss to coat.
• Increase heat under the medium skillet to medium-high. Season chicken with black pepper and garlic salt and place into the the hot oil. Cook until browned on each side, about 7 minutes per side.
• Add red wine to the skillet with the tomato mixture and increase heat to high. Use a spoon to crush any tomatoes that have not reduced on their own. Bring mixture to a rolling simmer and cook until liquid is reduced by half, about 10 minutes. Add brown sugar and butter and mix well. Reduce heat to low and cover.
• Transfer browned chicken to the tomato sauce and simmer until chicken is no longer pink inside, turning once, about 15 minutes.
• Spread spinach over a serving platter. Place chicken on top of spinach and spoon sauce over the chicken.

Steps:

• Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
• While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.