1/4 cup roast chicken broth
1/2 cup beef broth
1/4 cup rice wine
1 clove garlic, minced
1 cup dry white wine
1 pound skinless, boneless chicken breast meat, cubed
1 cup tomato sauce
1/3 cup dry white wine
Preheat oven to 400 F (200 C).
In a large souced pot bring the chicken broth, beef broth, rice wine, garlic, and 1 cup wine in large stockpots over medium-high heat. Bring to a boil; reduce heat to low, cover and simmer for 20 minutes. Remove lid, stir in tomato sauce and white wine. Restore heat to low; simmer cut until tender.