Republished with permission from Natural Health and Alternative Medicine Newsletter, Issue #219, Oct. 31-Nov.1, 2003, www.naturalhealthweb.com
|2 boneless, skinless chicken breasts |
|1 garlic clove |
|1 tsp. rosemary or ¼ cup chopped if fresh |
|1 tsp. thyme or ¼ cup chopped if fresh |
|1 can of diced tomatoes or 1 cup if fresh |
|½ can or 4 oz. of beef broth |
|1 cup red wine |
|1Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil|
- Heat the olive oil over medium-heat in a Dutch oven and cook chicken until almost completely done, then remove chicken.
- Add the onion and garlic and cook for 1 minute.
- Return chicken to the pan and add the tomatoes, broth, wine and the rosemary and thyme, then stir together, cover and cook on low heat for about 20-30 minutes.
- Serve with rice and Brussels sprouts.