Bring to the boil then return the chicken pieces to the pan. 400g can chopped tomatoes.

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In the mean time add white wine to skillet and reduce by half.

Rosemary chicken with tomato sauce. Sprinkle chicken with salt and pepper. Bring to a boil. Add bell pepper and rosemary.

Cover then cook for 20 mins until the chicken. Rosemary chicken with tomato sauce. Pour in the tomatoes and capers with the wine if using or 75ml water if not.

Heat oil in a large saucepan over medium-high heat. Pour the tomato sauce into a medium pan and boil for 8 minutes stirring occasionally. In a large nonstick skillet brown chicken in 1 teaspoon butter.

Partially cover the skillet with the lid and braise the chicken for 40 minutes stirring occasionally. If the pan looks dry at any time reduce the heat slightly and add some chicken stock or water. Cover then cook for 20 mins until the chicken is cooked through.

In the same skillet saute onion and garlic in remaining butter until tender. Add the garlic anchovies and remaining rosemary then fry for a few mins more until fragrant. Stir in flour until blended.

Add broth tomatoes rosemary. It is important to sear the chicken very well at medium high. Place 2 tablespoons of flour on a plate and lightly dust both sides of chicken evenly coating.

75ml2fl oz red wine optional 1 tbsp olive oil. Pour in the tomatoes capers with the wine if using or 75ml water if not. Step 6 Add the rosemary.

2 anchovy fillets chopped. Put the dried mushrooms in the blender with 150ml boiling water the tomatoes tomato puree chilli basil and crushed garlic and whizz until smooth. The characteristic taste of this chicken dish comes from the combination of rosemary eastern spices hot peppers and tomato sauce.

Cook over medium-low heat. Stir in tomato wine salt and garlic. In a large skillet over medium heat cook chicken in 1 tablespoon butter until a thermometer reads 165 4-5 minutes on each side.

Transfer to an 11x7-in. To make this Rosemary Chicken Sauce youll need. 3 garlic cloves sliced.

Remove and keep warm. Sauté chicken breast halves on both sides until browned set aside in a baking dish cover with foil and place in oven to continue cooking until chicken is no longer pink. Ingredients for Rosemary Chicken Sauce.

Gradually stir in broth and milk. Chicken breasts are topped with sliced onions and a sauce of ketchup vinegar butter garlic rosem. Add wine to pan.

Season both sides of chicken breasts with kosher salt and fresh pepper. Reduce heat and simmer 30 minutes. Bring to the boil then return the chicken pieces to the pan.

Baking dish coated with cooking spray. Shake off any excess. Add the garlic anchovies remaining rosemary then fry for a few mins more until fragrant.

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