Difficulty: Easy - for beginners
2 boneless, skinless chicken breasts, split
3 Tbps. flour
4 Tbps. olive oil
1 small onion, chopped
1 clove garlic, minced
2 cups chopped fresh or canned tomatoes (used from freezer)
1/2 cup white wine
1 1/2 tsp. chopped fresh rosemary (1/2 tsp. dried)
salt and pepper to taste
1. Dredge chicken with flour. Brown in oil in skillet.
2. Remove chicken. Saute onions and garlic until onions are translucent.
3. Add chicken, tomatoes, wine, rosemary, salt, and pepper. Cook over medium-low heat just until chicken is cooked through.
4. Served topped with sauce.