Cherry Tomato Chicken Saute With Brown Rice Recipes

CHERRY TOMATO & CHICKEN SAUTE WITH BROWN RICE

Steps:

• Quarter the cherry tomatoes, preserving as much juice as possible. Dice the onion, and mince the garlic.
• Heat the olive oil in a pan on medium. Add the onion and garlic, and cook until onions begin to soften.
• Add the brown sugar while stirring. Stir and cook for one more minute.
• Add the tomatoes. Cook until the juice from the tomatoes begins to fill the bottom of the pan. As they cook, squash the tomatoes with a wooden spoon in the pan to create a sauce.
• Push the saute to the edges of the pan, creating a clear circle in the middle. Add chicken, cooking and slowly mixing with the rest of the saute.
• Before the chicken is entirely cooked, add the spices. Cook until chicken is cooked through.
• Mix with the cooked rice in a bowl, and enjoy!

SAUTEED CHICKEN WITH CHERRY TOMATOES

Steps:

• Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
• Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
• Scoop chicken out onto a platter and serve with rice or over mashed potatoes.

CHERRY TOMATO MOZZARELLA SAUTE

Steps:

• In large skillet, saute the shallots, garlic and thyme in oil until tender.
• Add the tomatoes, salt and pepper; heat through.
• Remove from the heat; stir in cheese.

TOMATO CHICKEN SAUTE

Steps:

• Pound the chicken flat to achieve an even layer and to promote even cooking.
• Dredge in flour with salt and pepper to taste.
• Heat a large saute pan over medium-high heat. Add the clarified butter and heat through. Saute the breasts in the butter, browning them on both sides. Remove the breasts from the pan and hold in a warm place.
• Add the onions to the pan and saute until translucent. Add the garlic and saute for 1 minute.
• Deglaze the pan with the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
• Add the tomato and chicken stock. Simmer to combine the flavors; reduce the sauce to the desired consistency.
• Add the basil to the sauce and return the chicken breasts for reheating. Adjust the seasonings and serve chicken breasts with a portion of the sauce.