Chicken Saute In Tomato Vinegar Sauce Recipes

CHICKEN IN VINEGAR SAUCE

Steps:

• Chop whole onion.
• Heat nonstick pan over high heat, reduce heat to medium-high and spray with pan spray. Add onion, and saute until it begins to brown and soften.
• Add chicken breasts, and brown on both sides.
• Reduce heat to simmer, and add tomato puree, wine, vinegar, chicken stock and tarragon. Cover, and continue cooking until chicken is tender, about 10 minutes total. Season with salt and pepper.

SUNDAY CHICKEN IN FRESH TOMATO AND VINEGAR SAUCE

Steps:

• Set peeled tomatoes in a saucepan. Bring to a simmer and cook until mixture has broken down and has reduced to a 1 cup of puree. Pat chicken dry; salt each piece lightly. Heat oil over medium heat. When hot, add thigh and drumstick pieces and unpeeled garlic and sear in hot fat for 3 minutes a side. Add breast and wing pieces and sear those as well until golden brown, about 3 minutes a side.
• Remove breast and wing pieces and continue to saute leg and thigh pieces so flesh continues to brown as it cooks, about 10 minutes, add reserved breast and wing pieces and cover. Continue to cook, over gentle heat for another 15 minutes or until juices of the chicken run clear when the thigh piece is pricked.
• Remove chicken to a platter and keep it warm, loosely covered with foil. Discard all but 1 tablespoon of fat and add 1 tablespoon of butter (if all the fat is too dark, replace it with fresh butter). Mash garlic against the sides of the pan and skins should slide off easily; discard skins. Add vinegar, fresh cup of reduced tomato puree and red wine.
• Bring liquid to a boil. Reduce it over high eat until only 1 cup remains, mashing garlic into sauce; season with 1 teaspoon of salt and freshly ground black pepper. Remove skin and fat from chicken pieces and return them to sauce and turn chicken in sauce (*recipe can be made ahead of time up until this point). Reheat chicken, over gentle heat for 4 minutes. Stir in parsley and turn the chicken over in the sauce to ensure pieces are well coated. Garnish with watercress

CHICKEN IN A TARRAGON VINEGAR SAUCE

Steps:

• Melt butter in heavy medium skillet over medium-high heat.
• Sprinkle chicken with salt and pepper.
• Add to skillet and cook until golden, about four minutes per side.
• Transfer chicken to plate.
• Add shallots to skillet and sauté 30 seconds.
• Add vinegar; boil until reduced to a glaze, about two minutes.
• Stir in broth.
• Return chicken, skin side up, to skillet.
• Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
• Using tongs, transfer chicken to two plates.
• Add tarragon to liquid in skillet.
• Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
• Spoon sauce over chicken.

CHICKEN WITH FRESH TOMATO SAUCE

Steps:

• heat the oil in a nonstick skillet.
• sprinkle both sides of the chicken with the rosemary and salt and add to the skillet.
• saute the chicken until browned and cooked through and remove to platter.
• then add the shallot and garlic to the same skillet.
• cook 2 minutes till softened, add the vinegar and stir to scrape up browned bits.
• cook till almost evaporated.
• stir in tomatoes and chicken broth, bring to a boil.
• reduce heat and simmer uncovered until the tomatoes just begin to soften, abouth 3 minutes.
• stir in basil, spoon sauce over chicken.

SAUTEED CHICKEN WITH TOMATO, THYME & WHITE WINE VINEGAR

Steps:

• Adjust oven rack to middle position; heat oven to 200 degrees.
• Slice each chicken breast in half to form thin cutlets (easier if frozen for 10-15 minutes).
• Season both sides of each cutlet with salt and pepper.
• Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes.
• Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds.
• Transfer to large heatproof plate.
• Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
• Remove skillet from burner. Add 2 teaspoons oil, shallot, and tomato paste to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds.
• Set skillet over medium-high heat and add chicken broth, vinegar, light brown sugar, and thyme; bring to simmer, scraping pan bottom to loosen browned bits.
• Simmer until reduced to 1/2 cup, 6 to 7 minutes.
• Remove from heat. Whisk in butter 1 tablespoon at a time. Adjust seasonings with salt and pepper; serve immediately with cutlets.

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.