2 boneless, skinless chicken breasts
3 tablespoons olive oil
2 tablespoons butter
1 clove garlic, chopped
2 teaspoons lemon juice
1 teaspoon ground black pepper
2 teaspoons grated fresh basil
1 1/2 teaspoons white wine vinegar
1 bay leaf
1 tablespoon red wine vinegar
3 tablespoons chicken broth
3 tablespoons dry white wine
1 bay leaf
2 tablespoons white sugar
1 tablespoon butter
1 cup chicken broth
1 tablespoon ground cayenne pepper
3 cloves crushed garlic
2 scallions, cut into 1/2 inch pieces
1 red hot pepper
4 bay leaves
6 tomatoes, thawed
Heat oil in a large on medium heat until hot enough to just touch but not smoking, but not boiling. Go slowly, adding more oil until the oil gets too thick. Add more butter or oil, just until the mixture thickens enough to coat the back of a metal spoon.
Combine garlic powder, 1/2 cup vinegar, ¼ cup water, ole (salt and pepper) and bay leaf in a large saucepan; bring to a boil; reduce heat to medium low, stirring constantly. Add chicken broth and cook, undisturbed, until all fat has been removed from the bottom of the pan and the liquid has run clear. Add wine and cook for 1 minute. Bring the heat to a boil. Stir in salt and pepper and simmer for 2 1/2 minutes.
Stir in vinegar mix, lemon juice, pepper and the bay leaf top with the peas. Simmer for 2 more minutes. Add salt and pepper to taste and simmer for 5 more minutes. Remove all the tomatoes with a slotted spoon and stir in oil, reserved cup of stock and reserved broth.
Allow chicken to cool for a few minutes before cutting into bite-size pieces.
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