3 tbsp. olive oil
4 garlic cloves, minced
2 (16 oz.) cans Italian plum tomatoes, drained and chopped (1/2 c. juice reserved)
2 c. chicken stock
1/3 c. red wine vinegar
1 bay leaf, broken in half
4 boneless chicken breast halves
1 tsp. chopped fresh rosemary
Salt and freshly ground pepper to taste
2 tbsp. butter, cut into 8 pieces
2 tbsp. chopped fresh parsley

In a large saucepan, saute the garlic in 1 tablespoon of the oil. Add tomatoes, reserved juice, vinegar, stock, and the bay leaf. Bring to a boil and reduce heat; simmer for 25 minutes. Cut each chicken breast in half and season with the rosemary, salt, and pepper. Heat remaining oil in a large skillet and saute chicken until cooked through, about 10 minutes per side. Transfer chicken to a platter and keep warm. Add the sauce to the same skillet and simmer, scraping up any brown bits. Reduce heat to low and add the butter, one piece at a time. Stir in parsley. Adjust seasoning. Discard bay leaf. Spoon sauce over chicken and serve.

Serves 4.