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Tips For Best Results
- Sear the chicken breasts on high heat first to lock in juices and get a nice golden crust.
- Use a good quality Shiraz wine for the reduction to enhance the sauce’s depth.
- Simmer the sauce slowly to concentrate flavors without burning the tomatoes.
Ingredients 0/10
Why This Dish Is So Special
Step 1
Gently heat the oil in two pans—one medium and one large—over medium heat. Toss the tomatoes and garlic into the larger pan, giving them a good stir so they get coated in the oil. Turn up the heat under the medium pan to medium-high, then season the chicken with black pepper and garlic salt. Place the chicken in the hot oil and cook it until it’s nicely browned on both sides, about 7 minutes per side.
Step 2
Once the chicken is browned, pour the red wine into the tomato pan and crank the heat up to high. Use a spoon to gently break up any whole tomatoes. Let it simmer vigorously until the liquid has reduced by half, which should take around 10 minutes. Stir in the brown sugar and butter until everything is smooth, then lower the heat and cover the pan.
Step 3
Add the chicken over the tomato sauce and let it simmer gently, turning once, until the chicken is cooked through—about 15 minutes. To serve, spread some fresh spinach on a platter, arrange the chicken on top, and spoon the rich tomato and wine sauce over everything.
