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This recipe was created by my daughter Ella when she was 17. She took my popular sun-dried tomato dip and turned it into a super flavorful stove-top chicken dish. Remember to reserve the oil in the jar of sundried tomatoes for other dishes (you can use it anywhere you would use olive oil). It’s especially good in salad dressings.
1 cup Beleaves Flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon + 1/2 teaspoon kosher salt, divided
1/4 teaspoon + 1/2 teaspoon ground black pepper, divided
10 boneless, skinless chicken cutlets
1 (8-ounce) jar Tuscanini Sun-Dried Tomatoes, chopped
3 tablespoons + 1 tablespoon oil from the jar of sun-dried tomatoes, divided
1 yellow onion, thinly sliced
2 cloves garlic, minced
3/4 cup water
1/2 cup chicken broth
1/4 cup Tuscanini Red Wine Vinegar
1/4 cup dry red wine such as Baron Herzog Cabernet Sauvignon
2 tablespoons sugar
1/2 teaspoon dried thyme
In a shallow dish, stir together the flour, onion powder, garlic powder, one teaspoon salt, and 1/4 teaspoon pepper.
Dredge chicken in the flour mixture, coating both sides and shaking off the excess.
In a large skillet, heat three tablespoons oil over medium heat. Cook chicken just until light brown, about three minutes per side. Remove and set aside.
In the same skillet, heat the remaining one tablespoon oil over medium heat. Add sun-dried tomatoes, onions, and garlic. Cook five to seven minutes, stirring frequently until onions are soft and beginning to brown at the edges.
Add the water, broth, vinegar, wine, sugar, thyme, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Bring to a boil over high heat and cook three to five minutes.
Reduce heat to low and return the chicken to the skillet. Simmer eight to 10 minutes, until the chicken is cooked through. Serve warm.
Photography by Chay Berger
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