This is an easy dish to make and results in a great dinner entree. Been making this recipe for 50 years, and the craving still strikes on a semi-regular basis. We got the recipe from a buddy's girlfriend, and if I could remember her name, she would be a lifetime member of our Christmas card list. It was a short romance. We sometimes double the sauce and cook a little more rice if there are big eaters partaking in the meal. IMPORTANT... a good dry white wine is critical to the quality of this dish. Cooking wine can be used, but you will never gain entry to our Christmas Card List. —MTDavids
boneless, skinless chicken breast halves
medium tomatoes, thinly sliced
large onion, thinly sliced
celery stalks, sliced into 1/2" pieces
salt and freshly ground pepper, to taste
white rice, cooked
In This Recipe
Cut chicken into fillet sized portions...should result in 12 pieces.
In a bowl, mix salt, pepper, and flour and coat chicken.
Melt butter in a large fry pan over medium heat. Brown the chicken pieces.
Add 1 cup of chicken broth and 1 cup of wine to the pan and cover. Simmer on low heat; about 15 minutes.
Add celery, onion, and remaining broth and wine to fry pan. Cover and cook about 20 minutes over medium heat. Remove cover and cook another 5 minutes to reduce liquid. Place tomato slices over chicken and cover. Cook another few minutes.
Place tomato slices over chicken and cover. Cook another few minutes.
Remove chicken and place over steamed rice. De-glaze the pan with a little additional wine if necessary to get all the bits of chicken and vegetable into the sauce. Pour sauce over chicken and serve hot.