Van Gogh Chicken with Chives
3 tablespoons Vegetable oil
1 medium onion, roughly chopped
4 Cloves Garlic, crushed
8 skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons chopped fresh Rosemary leaves
1 pound Mushrooms, washed and roughly chopped
3 large Tomatoes, roughly chopped, with seeds and juices reserved
1 cup dry white wine
2/3 cup heavy cream
6 tablespoons chopped fresh Chives, or more to taste
Salt and freshly ground black Pepper, to taste
In a large sauté pan over medium-high heat, warm the oil until hot. Add the onion and Garlic and sauté for 1 minute.
Add the chicken and Rosemary and stir-fry until the chicken is browned on all sides, 2 to 3 minutes. Remove the chicken pieces with tongs or a slotted spoon and set aside.
Add the Mushrooms, Tomatoes, and wine to the onion and cook until slightly tender, 3 to 5 minutes. Stir in the cream and 4 tablespoons of the chives.
Return the chicken and any juices that have collected to the pan and bring the mixture almost to a boil. Reduce the heat to medium and simmer uncovered, stirring occasionally, until the chicken is cooked through, 8 to 12 minutes.
Check the seasonings, adding Salt and Pepper, as necessary. Serve hot, sprinkled with the remaining 2 tablespoons of chives.