Pollo Alla Romana

Ingredients

Chicken breasts

4, boneless and skinless

Salt

to taste

Black pepper

to taste

All-purpose flour

1/2 cup, for dredging

Olive oil

3 tablespoons

Garlic

4 cloves, minced

Tomatoes

4 cups, diced (fresh or canned)

White wine

1 cup

Fresh basil

1/2 cup, chopped

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. Dredge the seasoned chicken breasts in flour, ensuring they are evenly coated. Shake off any excess flour.
3. In a large skillet, heat the olive oil over medium heat until shimmering.
4. Add the chicken breasts to the skillet and cook for about 5 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
6. Add the diced tomatoes and white wine to the skillet. Stir well and bring the mixture to a gentle simmer. Cook for about 5 minutes, allowing the tomatoes to soften and release their juices.
7. Return the browned chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for an additional 10 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Stir in the chopped fresh basil and adjust seasoning with salt and pepper to taste.
9. Serve the Pollo alla Romana hot, garnished with additional basil if desired. This dish pairs wonderfully with crusty bread, polenta, or a side of seasonal vegetables.