Ingredients2 tbsp. extra-virgin olive oil
2 medium onions, chopped3 split chicken breasts, bone-in
1/2 cup white wine
1 28 oz can plum tomatoes
MethodHeat the olive oil in a pan and cook the onions. Add the chicken breasts and brown, adding salt and crushed red pepper. When the chicken begins taking on color, pour in the whine and the tomatoes. Cook at low heat to reduce the sauce and cook the chicken through. Serve hot.
My choice out of the three versions I have made of this recipe is... Number 1!