Chicken With White Wine Tomato Sauce

Ingredients:

- 4 Boneless Chicken Breasts, Sliced at a 45 degree Angle Into 3/8" Thick Medallions
- 4 Tbsp. Mild Olive Oil, Divided into 2 x 2 Tbsp.
- 4 Tbsp. Margarine or Butter, Divided into 2 x 2 Tbsp.
- 1 Cup Chopped Onion
- 1 Cup Carrot Discs
- 1 Cup Sliced Celery
- 3/4 Cup Dry White Wine
- 1 Regular Can (15 oz.) Diced Tomatoes
- 1 Small Can (6 oz.) Tomato Paste
- 2 Tbsp. Coarse Ground Sea Salt
- 1/2 Tsp. Ground White Pepper
- 1/4 Tsp. Ground Cloves
- 1/4 Tsp. Chinese Five Spice Powder (or Cinnamon as a substitute)

Step 1:

Preheat your oven to 350 deg. (325 deg. for a convection oven). Heat the oil and butter in your skillets, on medium heat for the vegetables and medium-high heat for the chicken. (Disregard the photo showing that both burners are on medium high.)

Step 2:

Sautee the Onions, Celery, and Carrots until the onions are soft, about 10 minutes. Flip the chicken at this point.

Step 3:

Add the spices to the vegetables and stir them in.

Step 4:

Add the Tomatoes and the Tomato Paste. Use the wine to liquify the paste still stuck in the can and stir it all together. Cook the sauce for 5 minutes while the chicken finishes browning.

Step 5:

Lay the chicken on the bottom of a baking pan, and spoon the sauce on top. Stir it all together.

Step 6:

Cook, covered, for an hour and serve over spaghetti.