Chicken in Tomato and Wine

    40 minutes

    This is a lovely way to cook chicken breasts in a thick tomato gravy that contains some red wine. Serve over white rice, if desired.

    18 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 4 skinless, boneless chicken breast fillets- cut into bite size pieces
    • 1 teaspoon Italian herbs
    • 1 teaspoon garlic powder
    • 1/2 teaspoon dried sage
    • 800g tin chopped tomatoes, drained
    • 2 tablespoons dry brown gravy mix
    • 1/4 cup Marsala wine

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat oil in a large frypan over medium high heat. Add chicken and saute for about 5 minutes until browned. Season with Italian herbs, garlic powder and sage and saute for another 10 minutes until chicken is almost cooked through and juices run clear.
    2. Pour tomatoes and liquid over chicken then add gravy mix and wine and stir all together. Reduce heat to low and simmer for about 20 minutes.

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    Reviews in English (14)


    We had this recipe last night. I don't like stewed tomatoes, so I used plain diced tomatoes. I used the kind of red wine that I had, and I added a small can of mushrooms. We served all of it over rice. It was pretty good. I'm looking forward to leftovers for lunch. Thanks, Dana!  -  15 Jan 2002  (Review from Allrecipes USA and Canada)


    Not worth it. Doesn't even come close to resembling chicken marsala. Threw out the leftovers.  -  26 Feb 2003  (Review from Allrecipes USA and Canada)


    This was a wonderful new recipe I had never tried using chicken. I was tired of the same chicken every week and I was looking for something new! My fiance loved it and I'll be sure to cook it again!  -  02 Feb 2003  (Review from Allrecipes USA and Canada)