1-2 T EVOO
1/2 Onion - diced
1 Celery stalk - dice
s/p
1 Chicken Breast (boneless, skinless) - diced into small pieces and seasoned with s/p (optional)
3 cloves Garlic - diced
1/4 - 1/2 c Red Wine
Garlic Chili Sauce (or other hot sauce)
1/2 28oz can Muir Glen Whole Fire Roasted Tomatoes
fresh Thyme
Fresh Basil - chiffonade
1 T cold Butter
1 1/2 c Broccoli Florets - Blanched, Chilled in an Ice Bath, and Drained (not needed for the sauce, but it adds flavor, color and great texture)
If you're making pasta with the sauce, start to boil a large pot of water. I blanched my broccoli, and then cooked the pasta in the same water. Don't forget to heavily salt the water before cooking anything in it.
Heat EVOO in a skillet over med-low heat. Then, add the onions and celery. Stir occasionally.
When the onions are clear, add the chicken pieces to the pan.
Turn the heat up a little so that the chicken browns, but doesn't burn. You're looking for a golden brown.
Stir in the garlic.
Once the chicken has started to brown, deglaze the pan with your red wine. You want the pan to be hot when the wine is added. If you're scared of the alcohol flaring up, turn the flame off as you add the wine. Then, turn it back on.
Use a spatula to scrape up and incorporate any brown bits from the bottom and sides of the pan into the sauce.
