Ingredients
Instructions
- In a 12 inch skillet, heat oil.
- Season chicken with salt and pepper.
- Brown chicken for about 5 minutes on medium heat. Turn chicken to do the same on the other side.
- Remove chicken to a plate for later use.
- Drain pan of all but 1 tbl of oil.
- Add onions. Saute until tender, about 5 minutes.
- Add white wine and chicken stock to the pan.
- Turn heat to high and boil until reduced in half.
- Now add rosemary, tomatoes, lemon pepper and return chicken to pan.
- Cover and simmer for 40-50 minutes.