5 chicken tenderloins
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil
2 tablespoons flour
1/2 cup chopped red onion
1 tablespoon minced garlic
1 teaspoon chopped fresh rosemary
1/2 cup red wine
1/2 cup chicken broth
1 teaspoon sugar
1 can (14.5 ounce) diced canned tomatoes
1 bay leaf
1 teaspoon corn starch
Season tenderloins with salt and pepper.
Heat a Dutch oven over high heat. Add oil and swirl to coat.
Dredge chicken in flour in a shallow bowl, then cook for 5 minutes each side.
Remove chicken from pan and keep warm.
Add onion, garlic, and rosemary to the pan and cook until tender.
Add wine, chicken broth, sugar, diced tomatoes, and bay leaf to pan. Bring to a boil.
Add chicken back to pan and simmer for 15 minutes until chicken is fully cooked, turning chicken once.
Sprinkle corn starch in and stir to thicken sauce.
|Seasoning Chicken Tenderloins|
|Cooking onion, garlic and rosemary|
|Bringing wine and other ingredients to a boil|
|Adding Chicken to Cook for 15 minutes|
|Finished Tenderloin and Sauce|