Cherry tomato and Parmesan chicken with rosemary potatoes
recipe
Cherry tomato and Parmesan chicken with rosemary potatoes
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Transform chicken breasts from mediocre to magnificent with a jar of Dolmio's Taste of Sorrento pasta sauce
Ingredients
- 2 breasts of chicken
- Freshly ground black pepper and sea salt
- 25g / 1oz plain flour, for coating
- 4 tbsp extra-virgin olive oil
- 50ml / 2fl oz white wine
- 1 jar of Dolmio Taste of Sorrento
- 50ml / 2fl oz chicken stock
- 1 tbsp cream
- Rosemary Roast Potatoes
- 2 tbsp olive oil
- 500g / 1lb 2oz new potatoes, halved
Directions
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- Sprinkle each side of the chicken breasts with salt and pepper. Put the flour onto a plate and dip both sides of the chicken into it, brushing off the excess
- Heat tbsp olive oil in a frying pan. When hot, fry the chicken on both sides until golden brown
- When the chicken is cooked through pour off the excess oil. Add the wine and let it reduce for a minute or two, then add the Dolmio Taste of Sorrento sauce and the extra tbsp of olive oil. Add the chicken stock and reduce this for a couple of minutes.
- Cook for a few minutes until the sauce is heated through and then stir in the cream. Taste and adjust the seasoning, then serve with rosemary roast potatoes
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