Sautéed Mediterranean Chicken with Tomato Demi-Glace

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

35 g
626 mg
30 g
12 g
2 g
82 mg

½ cup red wine
1 cup marinara sauce
½ cup beef stock
2 tsp reconstituted sun-dried tomatoes
3 Tbsp chopped artichoke hearts
1 Tbsp plus 1 tsp feta cheese
2 tsp chopped Kalamata olives
½ Tbsp chopped fresh chives
⅛ tsp minced garlic cloves
⅛ tsp dry oregano
Pinch freshly ground black pepper
⅛ tsp fresh lemon juice
4 4-oz chicken breasts, boned and defatted
¼ tsp sea salt
¼ tsp freshly ground black pepper
1 Tbsp plus 1 tsp extra virgin olive oil

  1. Preheat oven to 400F.
  2. Over medium-high heat, heat wine in a small saucepan and reduce by half. Once wine is reduced add marinara sauce and beef stock and simmer for a few minutes before serving.
  3. Chop sun-dried tomatoes. Combine with artichoke hearts, feta, olives, chives, garlic, oregano, black pepper and lemon juice.
  4. Heat a large sauté pan over medium-high heat and add olive oil. Season chicken breasts with salt and pepper and sear in hot pan for 1 minute on each side. Transfer to a baking dish and top each chicken breast with 1½ tablespoons sun-dried tomato mixture. Finish cooking chicken in oven for 15 to 20 minutes or until done.
  5. Serve 1 chicken breast with ¼ cup Tomato Demi-glace ⅓ cup orzo risotto.
To reconstitute sun-dried tomatoes, soak in a small bowl of hot water for 10 minutes. Strain and press out water, then measure reconstituted weight.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.