I’ve been going through files that I’ve been compiling for about 30 years. Worming my way through everything from rhubarb to curtain design and from stonescaping to files of recipes that go way back to the beginning of my marriage. I came across this recipe and tried it recently and was blown away by the sauce.
I am not someone who likes a lot of heavy sauces, liking instead good taste that comes through from the food itself. This sauce would be fabulous with a steak or filet, as well as pork, and as the recipe is written, chicken. Enjoy.
4 6-oz. boneless, skinless chicken breasts
1/3 cup flour
Salt and pepper
1/2 cup olive oil
3 portobello mushroom caps, sliced very thin
8 ounces button mushrooms, sliced
1 medium red onion, diced
3 fresh garlic cloves, chopped
3/4 cup red wine
2 cups canned, chopped tomatoes with juice
3 tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 cup beef broth or stock
Preheat oven to 350 F.
Blend flour, salt and pepper to taste. Dredge both sides of chicken breasts in the seasoned flour, shaking off any excess.
Heat the oil in a large, heavy pan over medium-high heat. Lightly brown chicken, about 3 minutes on each side, and transfer chicken to a glass baking dish.
Turn down heat under the pan to medium, retaining the oil. Saute onion and garlic until soft. Add wine and deglaze the pan. (Scrape up all the dark bits from the chicken.) Add mushrooms, tomatoes, tomato paste, thyme and broth.
Bring to a simmer and cook over medium heat until sauce is reduced by half. Add salt and pepper to taste.
Pour sauce over chicken breasts and bake for 25 minutes.
Susan Woody has been a food writer for more than 25 years and is a member of the Association of Food Journalists.