Juicy Chicken Breasts With Tomato Shiraz Reduction Food

EASY JUICY CHICKEN BREAST

Steps:

• Preheat the oven to 300 degrees F.
• Cover the chicken with plastic wrap or place in a large resealable bag. Pound the chicken to an even thickness with a meat mallet or the bottom of a heavy skillet. Sprinkle the chicken liberally with salt and pepper.
• Heat a medium skillet with a lid over medium-high heat. Add the oil and swirl to coat the skillet. Place the chicken in the skillet and cook for 1 minute without moving. Flip and cook for another minute. Add the chicken stock, cover with the lid and transfer to the oven. Cook, covered, for 8 minutes.
• Set the skillet on the stovetop (no heat) with the lid still on; let sit for 8 minutes more, without lifting the lid. After 8 minutes, the chicken should be at 165 degrees F. Slice and serve.

JUICY CHICKEN BREASTS WITH TOMATO-SHIRAZ REDUCTION

Steps:

• Divide oil between a medium and large skillet. Heat both over medium heat.
• Add tomatoes and garlic to the large skillet and toss to coat.
• Increase heat under the medium skillet to medium-high. Season chicken with black pepper and garlic salt and place into the the hot oil. Cook until browned on each side, about 7 minutes per side.
• Add red wine to the skillet with the tomato mixture and increase heat to high. Use a spoon to crush any tomatoes that have not reduced on their own. Bring mixture to a rolling simmer and cook until liquid is reduced by half, about 10 minutes. Add brown sugar and butter and mix well. Reduce heat to low and cover.
• Transfer browned chicken to the tomato sauce and simmer until chicken is no longer pink inside, turning once, about 15 minutes.
• Spread spinach over a serving platter. Place chicken on top of spinach and spoon sauce over the chicken.