Chicken Breast with Tomato Sauce


2 lbs chicken breasts

1/2 cup wine

3/4 cup olives

1 can diced tomatoes

1 can tomato paste

1/4 cup buttermilk

6 cloves garlic chopped



Garlic powder

Sea salt

Black pepper

Vegetable oil

In a large bowl, season chicken breasts on each side with basil, oregano, sea salt, garlic powder and black pepper.

Chop the garlic cloves.

On medium heat, sautee the garlic in a little vegetable oil.

Add the chicken breast and start flipping until they are almost cooked through. Note if you have thinner cuts it will be a lot faster.

Finally add wine, paste, buttermilk, diced tomatoes and olives. Stir and toss until the sauce has mixed well. Allow to simmer on low. Sprinkle more salt, basil, oregano and black pepper to taste. Simmer for about 5 minutes or until chicken breast cooked through.

I served with a simple salad.

Pickled Red Onions

1 large red onion sliced thin

3/4 cup of water

1/2 cup white vinegar

1/2 cup red wine vinegar

2 tablespoons honey

2 teaspoons sea salt

1 serrano pepper finely chopped *for spice*

In a small bowl combine the above ingredients. Place in the refrigerator for a minimum of 2 hours. These onions add a tangy accent to entrees or on sandwiches. Feel free to get creative.

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