Burgundy Chicken

1. 1

   In a large skillet, heat oil over medium heat.

2. 2

   Sprinkle chicken with salt and add to skillet, cook, turning once - about 6 minutes per side.

3. 3

   Place chicken on plate and cover with foil to keep warm.

4. 4

   Reduce heat to low and add garlic and shallots cooking until vegetables are tender crisp - about 4 minutes.

5. 5

   Add wine, broth, tomato paste and rosemary.

6. 6

   Increase heat to medium and bring to a boil.

7. 7

   Return chicken to skillet.

8. 8

   Reduce heat to low.

9. 9

   Cover chicken and cook until no longer pink - about 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.