Sautéed Mediterranean Chicken with Tomato Demi-Glace

Ingredients

1/2 cup red wine 1 cup Marinara Sauce 1/2 cup beef stock 2 tsp reconstituted sun-dried tomatoes 3 Tbsp chopped artichoke hearts 1 Tbsp plus 1 tsp feta cheese 2 tsp chopped Kalamata olives 1/2 Tbsp chopped fresh chives 1/8 tsp minced garlic cloves 1/8 tsp dry oregano Pinch freshly ground black pepper 1/8 tsp fresh lemon juice 4 4-oz chicken breasts, boned and defatted 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 1 Tbsp plus 1 tsp extra virgin olive oil

Instructions

1. Preheat oven to 400F.

2. Over medium-high heat, heat wine in a small saucepan and reduce by half. Once wine is reduced add marinara sauce and beef stock and simmer for a few minutes before serving.

3. Chop sun-dried tomatoes. Combine with artichoke hearts, feta, olives, chives, garlic, oregano, black pepper and lemon juice.

4. Heat a large sauté pan over medium-high heat and add olive oil. Season chicken breasts with salt and pepper and sear in hot pan for 1 minute on each side. Transfer to a baking dish and top each chicken breast with 1 1/2 tablespoons sun-dried tomato mixture. Finish cooking chicken in oven for 15 to 20 minutes or until done.

5. Serve 1 chicken breast with 1/4 cup Tomato Demi-Glace ⅓ cup Orzo Risotto.

Tip: To reconstitute sun-dried tomatoes, soak in a small bowl of hot water for 10 minutes. Strain and press out water, then measure reconstituted weight.