Chicken breasts in roasted garlic and tomato cream sauce
2003-12-15 @ 8:05 p.m.
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Chicken breasts in roasted garlic and tomato cream sauce was last night�s dinner. This shit was really good if I do say so myself.
Roast one head of garlic. I�d never actually done this before. But the head roasted nicely in the toaster oven set on about 350 for 30 minutes.
Sautee chopped onion in olive oil. Add chicken breasts and brown on both sides. Add about a quarter cup of chicken broth, salt, pepper and paprika and simmer this over medium to cook the chicken breasts through.
Puree a can of diced tomatoes. Smush the garlic out of its skin and peel any hard pieces off of the cloves, then add to the tomatoes and puree again. Whisk a tablespoon or two of flour into the tomato mixture and a little bit of cream (just a splash). Put the chicken breasts on a platter and into the oven to keep warm. Then add the tomato mixture to the skillet and simmer over medium until it thickens a little. Keep it warm until ready to go to the table, then spoon the tomato mixture over the chicken breasts and serve. Jake and I had it with rice. Bad and Sara had mashed potatoes that I made for them. We also had steamed spinach. I added a bit of the tomato mixture (before adding the cream) to the spinach for flavor. That was good, too.
Wine for this is dry rose or Riesling or Sangiovese if you want red.
We had a very nice family evening yesterday, and Jake and I got to spend some relaxed time together a little while before and then after dinner. Jake and I have made a point to spend time together at least once a week for a while, either relaxed and fun or talking. I am glad of that.
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