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Tomato Rosemary Chicken (Pollo con Pomodoro e Rosmarino)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 20 minutes

Servings: 4-6

Regions: 

Wine pairing: White



Ingredients

4chicken breast, boneless, skinless
¼ cupflour
3 tablespoonsextra virgin olive oil
¼ poundpancetta
4 clovesgarlic, chopped
1/3 cupwhite wine, dry
1 can (14 ouncestomatoes, diced, canned
1 tablespoonfresh rosemary
½ cupchicken broth
to tastesalt
to tastefreshly ground black pepper


PREHEAT oven to 375.
SEASON chicken breasts with salt and pepper. Dredge chicken in flour, remove excess.
HEAT olive oil in skillet over medium heat.
ADD chicken to skillet and brown chicken on both sides. Transfer chicken to a 13x9 inch baking dish.
BAKE for 20 minutes or until cooked through.
Meanwhile, ADD pancetta to the skillet and sauté until crisp.
ADD garlic and sauté until golden. Deglaze skillet with wine.
ADD tomatoes and rosemary to skillet. Bring to a boil, reduce heat and simmer for 10 minutes. Remove cooked chicken to serving platter. Ladle sauce over the to




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