CREAMY TUSCAN CHICKEN WITH CHERRY TOMATOES
This Creamy Tuscan Chicken has loads of fresh cherry tomatoes and spinach, in a rich and creamy sauce. It comes together fast, so it's perfect for a quick weeknight meal.
Provided by Niky @ The House on Silverado
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat. Add chicken, and season with salt, pepper, and oregano. Cook until browned, and no longer pink in the middle, about 8 minutes per side. Remove from skillet and set aside.
- Melt the butter in the same skillet over medium heat. Add minced garlic and cook for about 1 minute. Stir in cherry tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, then add spinach and cook until spinach wilts.
- Stir in heavy cream and Parmesan and bring to a simmer. Reduce heat to low, simmering until sauce is slightly reduced and thickened a bit, about 3 minutes. Add chicken back to the pan, and cook until heated through, 6 to 7 minutes.
- Serve with an additional sprinkle of Parmesan on top, and crusty bread to dip in the sauce.
Nutrition Facts : ServingSize 1 serving, Calories 380 kcal, Protein 29 g, Sugar 2.9 g, Fiber 1.6 g, Sodium 250 mg, Carbohydrate 5.8 g, Fat 29 g
CHICKEN AND CHAMP WITH CHERRY TOMATO DRESSING
This recipe has been given to me by my mother who has empty plates when she makes it for us! Champ is just mashed potato made with onion flavoured milk. It is truly delicious and part of it can be prepared ahead which makes it a good dinner party choice. Preparation time includes the 15 minutes needed for infusing. Its from Good Housekeeping about five or six years ago. Try it. You won't be disappointed!
Provided by HappyBunny
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk the garlic, sugar and balsamic vinegar in a bowl; Stir in the tomatoes, salt and pepper and leave on the side.
- In a small saucepan, bring the spring onions, butter and milk to the boil and then set aside for about 15 minutes to let the flavours infuse; Cook the potatoes in boiling water until tender; Drain, dry and mash over a low heat; Beat in the hot milk and season with salt and pepper.
- Season the chicken with salt and pepper and fry in the olive oil in a heavy based saucepan on a high heat for approximately 6 minutes, turn over and cook for another 6 minutes or until the chicken is fully cooked; Add the tomato mixture and let it bubble for 2-3 minutes; Add a little water if the tomato juices reduce too much.
- To serve, arrange the chicken on the champ and spoon the tomatoes and juices over the top.
- NOTE: To prepare ahead, complete until the end of step two up to 6 hrs ahead; cover and chill the dresssing and champ separately; To use just reheat the champ and complete the recipe.
Nutrition Facts : Calories 636.4, Fat 31.7, SaturatedFat 12.1, Cholesterol 124.6, Sodium 222.2, Carbohydrate 50.9, Fiber 6.4, Sugar 8.5, Protein 37.3
SAUTEED CHICKEN WITH CHERRY TOMATOES
Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.
Provided by cookiedog
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
LEMON AND GARLIC CHICKEN WITH CHERRY TOMATOES
This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive oil, garlic and rosemary before I pound them. This makes them very flavorful, a great savory contrast to the sweet tomato topping.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
- Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
- Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.
- Turn heat on burner down to medium-high. Add wine to pan and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 2 grams, Sodium 629 milligrams, Sugar 3 grams, TransFat 0 grams
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CHICKEN AND CHAMP WITH CHERRY TOMATO DRESSING - CHICKEN RECIPE
From goodhousekeeping.com
Servings 4Total Time 50 minsEstimated Reading Time 1 min
- In a bowl, whisk together the garlic, sugar and balsamic vinegar. Stir in the tomatoes and seasoning; set aside.
- Place the spring onions, butter and milk in a small pan, bring to boil, then set aside for 15min to infuse. Cut potatoes into even-sized pieces and cook in boiling salted water until tender. Drain, dry and mash over a low heat. Beat in the flavoured hot milk mixture and season.
- Season the chicken. Heat the oil in a large heavy-based frying pan, add the chicken and cook skin-side down over a high heat for 6–7min. Turn over and cook for a further 6–7min or until cooked to the centre. Add the tomato mixture; bubble for 2–3min (see Tomato tip).
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