A friend gave me some fresh eggplant and tomatoes from their garden, so I went out to mine and chopped some fresh basil and came up with this. It was very fresh and light. I’m not even sure why I called it “Tuscan” chicken but I guess it just reminded me of Italy, in the country, drinking red wine…can we go now?
2 small Italian eggplant, cut into 1-inch slices
20 grape tomatoes
2 cloves of garlic, finely sliced
1/2 cup basil leaves
1/2 lb chicken tenders, pounded and sliced into bite-sized slices
1 T red wine vinegar
1/2 cup low sodium chicken broth
1 T white wine
1 t cornstarch mixed with 1/4 cup water
Salt and red pepper flakes
Bring water to a boil in a large saucepan. In a separate bowl mix together broth, wine and vinegar. Boil eggplant for one minutes once the water starts boiling again. Drain and set aside. In a large skillet, add chicken and cook for 2 minutes. Add the eggplant and the broth mixture and simmer for 10 minutes, seasoning with salt and red pepper flakes. Add the tomatoes and basil and cook for 2 minutes, add the cornstarch and water and cook for another 4 minutes. If sauce gets too thick, just add another quarter cup of water.