Recipe courtesy of Rachael Ray
Episode: Tuscan American
Save Recipe Print
Total:
6 hr 10 min
Active:
40 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
6 hr 10 min
Active:
40 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.

Return to room temp.

Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.

Reheat over medium heat. Serve with crusty bread.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Marinated Chicken Breasts

Recipe courtesy of Food Network Kitchen

Bacon-Wrapped Chicken Breasts

Recipe courtesy of Food Network Kitchen

Baked Chicken Breasts With Parmesan Crust

Recipe courtesy of Ted Allen

Spinach and Mushroom Stuffed Chicken Breasts

Recipe courtesy of Rachael Ray

Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu)

Recipe courtesy of Sunny Anderson

Spinach and Artichoke-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories