Tender Chicken Breasts in a Tomato-Shiraz Glaze

Ingredients

• ½ cup olive oil, divided
• 1 pound ripe tomatoes, coarsely chopped
• 2 cloves garlic, minced
• 2 2-inch thick chicken breasts
• 1 pinch garlic salt
• 1 pinch ground black pepper
• 2 cups Shiraz red wine
• 2 tablespoons brown sugar
• 1 tablespoon butter
• 1 cup fresh baby spinach

Step 1

Heat the oil in two skillets—one medium and one large—over medium heat. In the larger skillet, add the tomatoes and garlic, giving them a good toss to coat in the oil. Turn the heat up to medium-high under the smaller skillet. Season the chicken breasts with black pepper and garlic salt, then add them to the hot oil. Let them cook until nicely browned on each side, about 7 minutes per side.

Step 2

Once the chicken is browned, pour the red wine into the skillet with the tomatoes and crank the heat up to high. Use a spoon to gently crush any tomatoes that haven’t broken down yet. Let the sauce simmer vigorously until it reduces by about half—this should take around 10 minutes. Stir in the brown sugar and butter, then lower the heat, cover, and keep it warm.

Step 3

Place the browned chicken into the tomato sauce and let it simmer gently until the chicken is cooked through and no longer pink inside, turning it once halfway through—this will take about 15 minutes. To serve, spread fresh spinach on a platter, lay the chicken on top, and spoon the rich tomato-shiraz sauce over everything.