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Sautéed Mediterranean Chicken with Tomato Demi-Glace
Ingredients
1/2 cup red wine
1 cup Marinara Sauce
1/2 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
1/2 Tbsp chopped fresh chives
1/8 tsp minced garlic cloves
1/8 tsp dry oregano
Pinch freshly ground black pepper
1/8 tsp fresh lemon juice
4 4-oz chicken breasts, boned and defatted
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1 Tbsp plus 1 tsp extra virgin olive oil
Instructions
Preheat oven to 400F.
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.
Chop sun-dried tomatoes. Combine with artichoke hearts, feta, olives, chives, garlic, oregano, black pepper and lemon juice.
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 1 1/2 tablespoons sun-dried tomato mixture. Finish cooking chicken in oven for 15 to 20 minutes or until done.
Serve 1 chicken breast with 1/4 cup Tomato Demi-Glace ⅓ cup Orzo Risotto.
Tip: 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.
Nutrition
| Calories | 390 |
| Protein | 35g |
| Sodium | 626mg |
| Carbohydrates | 30g |
| Fat | 12g |
| Fiber | 2g |
| Cholesterol | 82mg |
| Servings | 4 |