Chicken with Tomato-White Sauce

Holland House White Cooking Wine is a delicious match with tomatoes, capers and thyme. A firm-fleshed fish may be substituted for the chicken here, but do not cook it as long.


4 boneless, skinless chicken breasts
1/4 cup flour
1/2 tsp. paprika
1/2 tsp. each salt and fresh-ground pepper
2 Tbsp. olive oil
1/2 small onion, finely chopped
1 clove garlic, finely chopped
2/3 cup HOLLAND HOUSE White Cooking Wine
1 can (14-1/2 oz.) petite-cut tomatoes
1 Tbsp. capers or 1 tsp. anchovy paste
1/2 tsp. dried thyme


Rinse chicken; cut breasts to uniform thickness if needed. In a shallow bowl stir together flour, paprika, salt and pepper. Set aside 2 teaspoons flour mixture for sauce. Dredge chicken lightly on both sides in flour.

Heat oil in skillet over medium-high heat. Add chicken and sauté 4-5 minutes per side, depending on thickness. Remove chicken from pan. 

Add white cooking wine, onion and garlic; bring to boil stirring to scrape up any browned bits. Add tomatoes, capers, thyme and reserved flour; stir well and bring back to a boil. Then reduce heat to medium-low, return chicken to pan and simmer 5 minutes or until chicken is cooked through. Serve with our Wine & Rosemary Couscous. 

Makes 4 servings.


Per serving (with capers): 360 calories, 38g protein, 15g carb, 11g fat (2g sat. fat), 100mg chol, 830mg sodium, 2g fiber

Chicken with Tomato-White Sauce
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