Chicken Saute In Tomato-Vinegar Sauce

• 3 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 (1 lb) can Italian plum tomato, drained,chopped (1/2 cup of liquid reserved)
• 2 cups chicken broth
• 1/3 cup red wine vinegar (or more)
• 1 bay leaf, broken in half
• 4 boneless chicken breasts
• 1/4 teaspoon crumbled rosemary
• salt and pepper
• 2 tablespoons butter, cut into 8 pieces
• 2 tablespoons chopped parsley
• buttered rice

1. Heat 1 tblsp oil in large saucepan over low heat.
2. Add garlic and saute 2 minutes.
3. Add tomatoes and reserved juice, stock, vinegar and bay leaf.
4. Bring to boil.
5. Reduce heat and simmer gently until reduced to sauce consistency, about 25 minutes (can be prepared 1 day ahead).
6. Cut each breast in half cross-wise.
7. Season with rosemary and salt and pepper.
8. Heat remaining 2 tblsps of oil in large skillet over medium heat.
9. Add chicken, skin side down.
10. Saute until cooked through, about 5 minutes per side.
11. Transfer to platter; keep warm.
12. Add sauce to same skillet and bring to simmer, scraping up any browned bits.
13. Reduce heat to low.
14. Mix in butter, whisking, 1 piece at a time.
15. Stir in parsley.
16. Taste sauce and adjust seasoning, adding more vinegar if a sharper flavour is desired.
17. Discard bay leaf.
18. Spoon sauce over chicken.
19. Serve with rice.

olive oil, garlic, italian plum tomato, chicken broth, red wine vinegar, bay leaf, chicken breasts, rosemary, salt, butter, parsley, buttered rice

Taken from www.food.com/recipe/chicken-saute-in-tomato-vinegar-sauce-62284 (may not work)