Braised Chicken with Tomatoes and Cheese
Braised Chicken with Tomatoes and Cheese
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons (30 ml) olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 cup (125 ml) white wine
- 1 can (540 ml/19 oz) diced tomatoes, drained
- 1 tablespoon (15 ml) honey
- 2 sprigs fresh thyme
- 3/4 cup (180 ml) grated Parmigiano-Reggiano cheese
Instructions
- With the rack in the middle position, preheat the broiler.
- In an ovenproof skillet over medium-high heat, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
- In the same skillet over medium heat, brown the onion, adding oil as needed. Add the garlic and sauté for 1 minute. Deglaze with the wine and reduce by half. Add the tomatoes, honey and thyme. Bring to a boil, reduce the heat and simmer for about 5 minutes. Adjust the seasoning. Add the chicken and spoon the tomato mixture over it. Sprinkle with cheese. Transfer to the oven and broil until the cheese is browned
- and the chicken cooked through, about 5 minutes. Remove the sprigs of thyme.
- Serve with Lentil Pilaf.
Braised Chicken with Tomatoes and Cheese