Chicken With White Wine Tomato Sauce

Mar 03, 2009 by six76seven | 0 Comments| Share it:   



2 ratings


  • Prep: ~30 mins.
  • Cook: 1 - 2 hrs.
  • Serves: 4

Filed Under


  • 4 Boneless Chicken Breasts Sliced at a 45 degree Angle Into 3/8" Thick Medallions
  • 4 Tbsp. Mild Olive Oil Divided into 2 x 2 Tbsp.
  • 4 Tbsp. Butter Divided into 2 x 2 Tbsp.
  • 1 Cup Chopped Onion
  • 1 Cup Carrot Discs
  • 1 Cup Sliced Celery
  • 3/4 Cup Dry White Wine
  • 1 Regular Can (15 oz.) Diced Tomatoes
  • 1 Small Can (6 oz.) Tomato Paste
  • 2 Tbsp. Coarse Ground Sea Salt
  • 1/2 Tsp. Ground White Pepper
  • 1/4 Tsp. Ground Cloves
  • 1/4 Tsp. Chinese Five Spice Powder (or Cinnamon as a substitute)

Step 1

Preheat your oven to 350 deg. (325 deg. for a convection oven). Heat the oil and butter in your skillets, on medium heat for the vegetables and medium-high heat for the chicken. (Disregard the photo showing that both burners are on medium high.)


Step 2

Sautee the Onions, Celery, and Carrots until the onions are soft, about 10 minutes. Flip the chicken at this point.


Step 3

Add the spices to the vegetables and stir them in.


Step 4

Add the Tomatoes and the Tomato Paste. Use the wine to liquefy the paste still stuck in the can and stir it all together. Cook the sauce for 5 minutes while the chicken finishes browning.


Step 5

Lay the chicken on the bottom of a baking pan, and spoon the sauce on top. Stir it all together.


Step 6

Cook, covered, for an hour and serve over spaghetti.

Now that you have learned how to make chicken with white wine tomato sauce, please be sure to view these other chicken recipes. Also, you will love these American recipes.


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