EASY CHICKEN IN TOMATO SAUCE
This one skillet 30 minute dinner will become one of your go to week night meals! Made with quick cooking chicken breasts and store bought canned tomatoes with just a hint of cream!
Provided by Kathi & Rachel
Categories Dinner Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat large skillet on medium high heat.
- While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.
- Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.
- Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).
- Reduce heat of skillet to medium. Add one tablespoon of olive oil. Add onion and saute until translucence. 3-4 minutes. Add chopped garlic and cook an additional minutes.
- Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet. Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.
- Prepare pasta or rice according to package directions and serve with sauce and chicken. Sprinkle with grated parmesan if desired.
Nutrition Facts : Calories 287 kcal, Carbohydrate 4 g, Protein 24 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 76 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN IN TOMATO-CAPER SAUCE
This is what I call an easy crowd-pleaser. I like to serve this entree with pasta and a nice salad. If you don't have capers, try using diced green olives instead. -Shemaine Rohrbach, Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 5g fiber), Protein 45g protein. Diabetic Exchanges
SIMPLE SAUTEED SESAME CHICKEN
A healthier, simpler, and more savory take on sesame chicken. This recipe can be made with regular flour or with a gluten-free flour mix, along with basic ingredients you can already find in your kitchen. My husband absolutely loves it and it is the perfect alternative to a night in with take-out. Best served with steamed rice, broccoli, carrots, and water chestnuts. Serve with steamed rice and vegetables.
Provided by Alyson Petruncio
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 5.7 g, Cholesterol 86.1 mg, Fat 10.5 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2 g, Sodium 728.9 mg, Sugar 2.4 g
SAUTEED CHICKEN BREASTS
Provided by Robert Farrar Capon
Categories dinner, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Dredge the chicken breasts lightly with flour and shake off the excess.
- Melt the butter over high heat in a frying pan and saute the breasts quickly on both sides until they are delicately browned. Remove to a serving dish. (At this point, the centers should still be raw.)
- Add the onion to the pan, stir it around vigorously (still over high heat) and, when it just begins to brown, add the wine.
- Boil the wine away to almost nothing, add the cream and meat glaze, and continue boiling over high heat, stirring constantly, until the sauce is slightly thickened. Add white pepper and salt to taste and return the breasts to the pan. Lower the heat, and let themcook for a minute or so more, until the centers are just ''set'' pastth e point of rawness. Do not overcook. Serve over rice or pasta.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 26 grams, Sodium 711 milligrams, Sugar 3 grams, TransFat 1 gram
CHICKEN IN TOMATO SAUCE RECIPE
Quick and easy one-skillet dish with pan seared chicken breasts cooked in a flavorful and creamy tomato sauce with capers. It's a perfect midweek meal that takes only 30 minutes to make!
Provided by Katerina | Diethood
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet.
- Season chicken with dried basil, salt, and pepper.
- Add the chicken breasts to the skillet and cook over medium-high heat, 3 to 4 minutes per side, or until lightly browned.
- Remove chicken breasts from skillet; set aside.
- Add butter to the skillet and melt.
- Add diced onions and cook for 2 minutes.
- Stir in garlic and cook for 30 seconds.
- Stir in the wine to dissolve the brown pieces found at the bottom of the skillet; continue to cook for 4 minutes, or until reduced.
- Mix in the tomatoes, tomato paste, oregano, basil, half & half, and capers.
- Place chicken back in the skillet.
- Bring to a boil; cover and simmer over medium-low heat for 8 minutes, or until chicken is cooked through.
- Remove from heat.
- Garnish with parsley and serve.
Nutrition Facts : Calories 334 kcal, Carbohydrate 12 g, Protein 26 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 87 mg, Sodium 679 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
SAUTEED CHICKEN BREASTS WITH FRESH HERBS AND GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.
- Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.
- Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.
CHICKEN BREASTS WITH TOMATOES AND CAPERS
Provided by Pierre Franey
Categories Chicken Herb Poultry Tomato Quick & Easy Dinner White Wine Summer Capers
Yield Yield: 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken well with salt and pepper.
- Heat the oil and butter in a heavy-bottomed skillet. Add the chickenbreasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Scatter the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
- Sprinkle with parsley and serve.
SAUTEED CHICKEN WITH CAPERS
A thinly pounded breast works as well for sauteing as it does for grilling. It cooks quickly but stays moist. Dredging the chicken in flour before cooking gives it a golden exterior and leaves bits in the pan that make a great base for a simple sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Slice each chicken breast in half horizontally. Place each half between sheets of plastic wrap and pound to an even thickness with a meat mallet or small skillet. Place flour on a plate. Season chicken with salt and pepper, then coat with flour, shaking off excess. In a large skillet, heat 2 tablespoons oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side (add remaining oil to pan, if necessary). Transfer to a platter and tent with foil.
- Add vinegar to pan and cook, scraping up browned bits with a wooden spoon, 1 minute. Add butter and capers and brine; cook, stirring, until butter is melted. Season with salt and pepper. Pour sauce over chicken and top with parsley.
Nutrition Facts : Calories 401 g, Fat 24 g, Protein 41 g, SaturatedFat 8 g
SAUTEED CHICKEN BREASTS WITH CAPERS
Steps:
- Pat chicken dry and season with salt and pepper. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin or skinned sides down, 3 minutes, or until golden. Turn chicken over and sauté 1 minute more. Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers, and vinaigrette. Serve chicken warm or at room temperature.
SAUTEED CHICKEN BREASTS WITH TOMATO-OLIVE-BUTTER SAUCE
Make and share this Sauteed Chicken Breasts with Tomato-Olive-Butter Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For chicken: Mix oregano, garlic powder, cayenne and black pepper in a small bowl.
- Rub spice mixture on both sides of chicken breasts.
- Cover and let stand 30 minutes.
- Melt butter with olive oil in large skillet over high heat.
- Add chicken and saute until golden-brown and just springy to touch, about 5 minutes per side.
- Transfer chicken to large platter, tent with foil to keep warm.
- For sauce: Melt 3 tblsps butter in medium skillet over medium-high heat.
- Add onion and saute until softened, about 5 minutes.
- Add garlic and tomatoes and saute 2 minutes.
- Add stock and olives and cook 5 minutes, stirring frequently.
- Pour any juices accumulated in platter with chicken into sauce.
- Mix in chilled butter, a bit at a time, whisking, just until blended into sauce and sauce is glossy.
- Season.
- Spoon over chicken,.
Nutrition Facts : Calories 376.3, Fat 28.3, SaturatedFat 14.2, Cholesterol 128.9, Sodium 500.1, Carbohydrate 4.2, Fiber 1.2, Sugar 1.7, Protein 26.4
LEMON-GARLIC SAUTEED CHICKEN BREASTS
It is a cheap and easy dish with the delightful tastes of garlic and lemon. I pulled it off the internet for a mothers day idea. It was orginally for salmon steaks, but chicken works (possibly even better!)
Provided by Jennifer Ashley
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a skillet, add soy sauce and garlic powder.
- Add chicken, cook until no longer pink.
- Garnish with lemon slices.
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