Log in to your account to save this recipe, or create an account and start building out your cookbook
Cooking 101
Mushrooms and rosemary give this dish a slow-cooked flavor, and crushed tomatoes and chicken stock make a saucy base for lean chicken breasts. Feel free to use chicken thighs if you’d like, just adjust the cooking time by 10 minutes or so.
Chef Tip: Reducing the wine concentrates the flavor while cooking out the alcohol, so don’t skip that step!
3 skinless boneless chicken breasts, (12oz) each breast cut into 3 pieces
Salt
Olive oil
1 Tbsp butter
1 medium onion, sliced
8oz mushrooms, sliced
1 sprig rosemary
½ cup dry white wine
12 oz crushed tomatoes
1½ cups chicken stock
2-3 sprigs of parsley, leaves only
Season the chicken breasts with salt as required and reserve
In a large pan or a braiser, add a glug of oil over medium-high heat and sear the chicken breasts on one side till they are golden brown. Set aside
To the same pan, add the butter, onions, and mushrooms, and sauté with a pinch of salt on low heat for 10 minutes. Add the rosemary leaves and give it a quick stir. Then add the white wine and let it bubble away for a couple of minutes
Once the wine has almost evaporated, add ½ a pouch of the Romesco, the crushed tomatoes, and the stock and bring to a simmer
Once the mixture is simmering, nestle the chicken (seared side up) back into the sauce
Cook for about 6-8 minutes till the chicken breast is fully cooked
Garnish with fresh parsley and serve immediately
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
Get a convenient list of ingredients to pick up everything you need for this recipe.
By giving us your phone number you agree to receive recurring automated marketing text messages (e.g. cart reminders) at the phone number provided. Consent is not a condition to purchase. Msg & data rates may apply. Msg frequency varies. Reply HELP for help and STOP to cancel.
1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
Nutrition (per serving)
Calories = 240
Total fat = 12g
Total carbohydrates = 11g
Fiber = 2g
Protein = 21g
You haven’t added anything to your cart yet.
Browse Products
