Tender and juicy Napa Valley Chicken is baked in a sweet and savory tomato, onion, and garlic sauce. This is sure to become a family favorite!
Keyword: Napa Valley Chicken
Author: Garnish and Glaze
1large sweet onion, minced
1 1/2cupschicken broth
115 ounce can crushed tomatoes
2 poundsboneless-skinless chicken breasts, cut into 6-8 portions
Salt and pepper, to taste
Heat 3 tablespoons oil in an oven safe pot over medium-high heat.
Sprinkle chicken with salt and pepper and then dredge in flour. Place in the pot and brown on both sides (about 2 minutes per side).
Preheat oven to 350 degrees F.
Add 2 tablespoons oil to the pot and saute the onion until soft and translucent. Add the garlic and cook 30 more seconds. Add the chicken broth, tomatoes, wine, brown sugar, and salt. Bring the sauce to a boil and then add the chicken back in. Make sure all the chicken is submerged. (If your pot isn't heat safe, you can place the chicken in a 9x13 inch pyrex dish, pour the sauce on top.) Bake for 40-50 minutes.
Serve chicken and sauce over white or brown rice.
*1/2 wine can be substituted for 1/2 cup chicken broth.