Pollo alla Romana with Tomato and White Wine Sauce

Ingredients

• 4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 can diced tomatoes (400g) 1 can diced tomatoes (400g)
• 1/2 cup white wine (120ml) 1/2 cup white wine (120ml)
• 2 tablespoons balsamic vinegar (30ml) 2 tablespoons balsamic vinegar (30ml)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken breasts with salt and pepper on both sides.
2. 2.
   Heat olive oil in a large skillet over medium-high heat.
3. 3.
   Add the chicken breasts to the skillet and cook until golden brown on both sides. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
5. 5.
   Pour in the white wine and let it simmer for a minute to cook off the alcohol.
6. 6.
   Add the diced tomatoes, balsamic vinegar, dried oregano, dried rosemary, and red pepper flakes (if using). Stir well to combine.
7. 7.
   Return the chicken breasts to the skillet, nestling them into the sauce.
8. 8.
   Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for about 20 minutes, or until the chicken is cooked through and tender.
9. 9.
   Taste the sauce and adjust the seasoning with salt and pepper if needed.
10. 10.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, avoid overcooking. Cook until the internal temperature reaches 165°F (74°C) using a meat thermometer.
• Dried oregano and rosemary — If you prefer a more intense flavor, you can crush the dried herbs between your palms before adding them to the sauce.

Tips & Tricks

• For a richer sauce, you can add a tablespoon of tomato paste along with the diced tomatoes.
• If you prefer a milder flavor, you can reduce the amount of red pepper flakes or omit them altogether.
• Serve the Pollo alla Romana with a side of pasta, such as spaghetti or fettuccine, to soak up the delicious sauce.
• Freshly grated Parmesan cheese makes a delightful topping for this dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Pollo alla Romana hot, with the chicken breasts placed on a plate and generously spooned with the tomato and white wine sauce. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

For an elegant presentation, place the Pollo alla Romana on a large serving platter. Arrange the chicken breasts side by side and pour the sauce over them, allowing it to pool around the chicken. Sprinkle some freshly chopped basil leaves on top for a vibrant finishing touch.