Tomato zip gives chicken new appeal and lots of flavor

March 13, 1991|By Linda Gassenheimer | Linda Gassenheimer,Knight-Ridder Newspapers

The secret to Poulet aux Tomates, a popular bistro chicken dish, is ripe tomatoes and onions sauteed until they are golden and sweet.

Poulet aux Tomates Chicken with Tomatoes

2 tablespoons butter or margarine

1/2 medium onion, sliced, about 1 cup

1 tablespoon olive oil

2 chicken breasts

1/3 cup dry red wine

2 medium tomatoes, cut into large dice

Salt and freshly ground black pepper to taste

2 teaspoons sugar

2 tablespoons light cream (optional)

2 tablespoons fresh parsley, chopped

Melt one tablespoon butter in a frying pan and gently saute the sliced onion until transparent but not brown. This will take about ten minutes. While the onion is sauteing, cook the chicken in a second frying pan: Melt the second tablespoon of butter along with the olive oil over high heat. Brown the chicken breasts on both sides. Reduce the heat to medium, salt and pepper the chicken, cover and let cook gently for 15 to 20 minutes or until the breasts are cooked through.

When the onions are golden, add the wine and let cook until the wine nearly evaporates. Add the tomatoes, cover and let simmer until the tomatoes have cooked to a sauce. This will take another ten minutes. Add a little salt and pepper and taste for seasoning, adding more if necessary. Add the sugar. If the sauce looks a bit watery, remove the lid and cook to let it reduce. Remove from the heat and add the cream if you wish.

Remove the chicken to warm, individual plates. Spoon the sauce over the chicken and garnish with the chopped parsley. Serve with warm egg noodles. Serves two.

Nouilles a la Ciboulette Egg Noodles with Chives

1/4 pound broad egg noodles

2 tablespoons butter or margarine

1/4 cup fresh chives

1/4 cup freshly grated Parmesan cheese

Salt to taste

Bring a large pot of water to a boil. Add the noodles and stir. Bring the water back to a boil and cook for seven minutes or until the noodles are cooked but firm. Drain and toss in the butter. Add the chives and cheese. Taste for salt and adjust if needed. Serve with the chicken. Serves two.

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