Tomato Braised Chicken and Shallots

INGREDIENTS
1    large, skinless, boneless chicken breast
1    tablespoon olive oil
3    medium shallots, sliced
2    cups fresh tomato sauce (see recipe in this blog)
1/2 teaspoon dried, crushed rosemary

METHOD
Cut the chicken breast into 1 inch cubes, set aside. In a medium skillet over medium-high heat, warm the olive oil. Add the chicken cubes and sear on all sides, turning often. Add the shallots, tomato sauce and rosemary, lower the heat to medium-low and cook for about 10 to 12 minutes, stirring occasionally.

With a slotted spoon, remove the chicken to a serving bowl, increase the heat to high and cook the sauce until it becomes very thick, about 10 minutes. Pour the sauce over the chicken in the serving bowl and serve immediately. Will make two medium servings and pairs well with Reserve Sangiovese, Barbera or Charbono.