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.