Quick Stewed Chicken Breast with Cilantro

Here is an easy way to have nice stewed chicken around for lunches or dinners. Using chicken breasts that are on the bone will give deeper chickeny flavor to this quick dish.

Buy 4 chicken breasts and take the skin off..skin is mostly fat..and with a cleaver chop each piece in half. This will give you 8 pieces each between 3 and 4 ounces a piece..which is about a proper portion if you are watching your intake.
Salt and pepper each piece. Using a Tablespoon of olive oil brown the pieces over med-high heat..just so the red outsides turn white and lightly golden. Remove from the pan lower the heat to medium and add a medium chopped onion and minced clove of garlic. Cook til softened. add chopped stems of a half bunch of cilantro cook briefly. Then add 2/3 cup of either white wine or dry vermouth and the same amount of chicken broth..bring to boil and scrape the pan a bit to de-glaze it. Then add the chicken pieces back in, cover and cook low turning every once in a while until the pieces are tender. Make sure you continue to have a nice sauce..if it starts to dry add more liquid or even water ..you want to have some to spoon over the chicken and rice after it is cooked. To serve garnish chicken with cilantro leafs and serve with either cooked quinoa or wild rice. A simple salad or cooked green vegetable will make this a well rounded healthy meal.