Recipe: Chicken Contadine (From Wandsworth Guardian)

Recipe: Chicken Contadine

in Freetime

Serves 4

Ingredients

4 Chicken breasts
Flour seasoned with salt and pepper or chicken seasoning
2 tbsp Butter
1 Onion finely chopped
1/2 cup Dry vermouth
2 tsp Tomato sauce/ketchup
1/2 tsp Cinnamon
1/2 cup Heavy whipping cream
1/2 cup Chopped parsley

Method

Preheat oven to 180°C.

Skin chicken and coat with seasoned flour.

Melt butter in large frying pan and sauté onion until translucent.

Add chicken breasts and brown on all sides.

Transfer chicken and onions to casserole dish.

Pour vermouth into the original frying pan and ignite.

When flames die down, stir in tomato sauce and cinnamon.

Mix well, then pour over chicken.

Bake for 45 minutes to an 1 hour or until chicken is tender.

Stir in cream and sprinkle with parsley.

Serve with rice or potatoes. The chicken can be cut into strips to reduce cooking time.

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