2
chicken breasts (normal, as in bones & skin)
¼ cup of fresh cilantro,
chopped
¼ cup of fresh dill, chopped
¼ cup of fresh basil,
chopped
1 small onion, chopped
1 clove of finely chopped garlic
½
cup of fresh tomatoes (2 plum tomatoes, seeds removed and coarsely chopped)
¼
teaspoon of paprika
1
cup of Riesling white wine (labeled "Dry" if American or "Kabinett"
if from Germany)
1 tablespoon of olive oil
1 tablespoon of butter
salt and pepper
In
a nice heavy 3 quart pot, heat up your oil and butter on medium and put in the
chicken fat side down. Sauté for about 3 minutes until golden. Flip and
cook for another minute.
Push
the chicken to the side and add the garlic and onions and cook for a few minutes
until either the onions or garlic are just starting to brown in 2 minutes or so.
Lower the heat to low, cover and cook for about 5 minutes.
Next,
add wine, the tomatoes, the chicken, paprika, half of the cilantro, half of the
dill, half of the basil, salt and pepper. Bring everything to a boil.
Cover again
and continue cooking on low for 25 minutes.
Remove
the chicken and keep warm. Put the heat on high and reduce the sauce for 5 minutes
until you are so hungry you can’t stand it.
Right
before serving, add the other half of the cilantro, dill and basil to the sauce.
Serves 2.
We suggest making some couscous as a side dish.
