SAUTEED CHICKEN WITH TOMATO, THYME & WHITE WINE VINEGAR
Make and share this Sauteed Chicken With Tomato, Thyme & White Wine Vinegar recipe from Food.com.
Provided by swissms
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 220.7, Fat 9.8, SaturatedFat 4.4, Cholesterol 83.7, Sodium 117.7, Carbohydrate 3.3, Fiber 0.1, Sugar 2.1, Protein 28.7
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.
SAUTEED CHICKEN WITH TOMATOES
Make and share this Sauteed Chicken With Tomatoes recipe from Food.com.
Provided by threeovens
Categories Chicken
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper. Heat a large skillet over medium high heat. Add oil and cook chicken 3 to 5 minutes, until golden brown. Turn and cook other side about 3 minutes, until golden brown. Add the mushrooms and continue cooking. Add bay leaf, thyme, onion, and garlic. Cook, shaking and stirring the skillet so everything cooks evenly. After chicken is done (about 10 to 12 minutes), remove chicken and set aside.
- Sprinkle flour into pan and stir to blend. Add wine, tomatoes, and broth. Stir and bring to a boil.
- Return chicken and any juices that accumulate. Add anchovies, salt and pepper to taste. Cover and simmer 5 minutes. Add olives and cook another 5 minutes.
Nutrition Facts : Calories 929, Fat 65, SaturatedFat 16.6, Cholesterol 260.2, Sodium 856.3, Carbohydrate 9.6, Fiber 1.8, Sugar 2.9, Protein 68.7
CHICKEN BREASTS WITH TOMATO, RED PEPPER AND THYME
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with salt and pepper. Drop the tomatoes in a kettle of boiling water and let them remain for 10 seconds. Drain and peel. Cut them into 1-inch cubes. There should be about 3 cups.
- Heat the oil in a skillet and add the chicken pieces. Cook over medium-high heat until golden brown on one side, about 2 minutes. Turn the chicken pieces and brown for about 1 minute. Add the garlic, onion and red pepper. Cook and stir briefly until the vegetables are wilted. Add the vinegar, chicken broth, tomatoes, olives, bay leaf and 4 sprigs of the thyme. Cover tightly, lower heat and cook, simmering for 15 minutes.
- Uncover and cook 5 minutes more. Remove the bay leaf and thyme sprigs. Serve immediately with the remaining thyme sprigs for garnish.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN WITH WHITE WINE, ONIONS AND HERBS
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
- Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
- Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
- Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
- Adjust seasoning. Garnish: Chopped fresh thyme.
SAUTEED CHICKEN WITH WHITE WINE AND TOMATOES
Steps:
- Have a 4-pound chicken cut into serving pieces, wipe them dry, season them with salt and pepper, and dip them lightly in flour. In a broad sauté or frying pan brown them on all sides in 1/4 cup of hot olive oil. Add 1 tablespoon of finely chopped onion and let it cook slowly until it is golden. Add 1/2 cup of dry white wine and cook until this is reduced by about half. Then add 4 medium-size tomatoes, peeled, seeded, and chopped coarse, 1 small clove of garlic, chopped and mashed, and 1 tablespoon of finely minced parsley. Cover the pan and cook the chicken slowly for 15 to 20 minutes. Five minutes before it is done, add a dozen pitted black Italian olives. Serve with steamed potatoes.
CHICKEN SAUTé WITH WHITE WINE AND TOMATOES
Poulet Sauté à la Paysanne Provençale; from a 1940s cookbook,Portrait of a Beloved French Cook, bringing us the ultimate bonne femme,Clementine - and her mouthwatering recipes. (with a few changes)
Provided by Caroline Cooks
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
- In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
- Add onion and let it cook slowly until it is golden.
- Add white wine, scraping up meat bits to incorporate, cover and cook until this is reduced by about half; about 20 minutes. Add tomatoes, garlic, and parsley, cook about 5 minutes to heat thoroughly.
- DO NOT OVER-COOK at this point-tomatoes should be firm.
- Just before serving, add a dozen pitted black olives.
- Serve topped with sauce or with rice.
Nutrition Facts : Calories 324.7, Fat 16.1, SaturatedFat 3.9, Cholesterol 76.1, Sodium 202.2, Carbohydrate 8.2, Fiber 2.1, Sugar 4.1, Protein 28.7
CHICKEN SAUTé WITH WHITE WINE
Provided by James Beard
Categories Wine Chicken Poultry Sauté White Wine Spring House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Brown the chicken pieces in the butter, turning each piece to color evenly. When browned, season to taste with salt and pepper and add 1/2 to 3/4 cup white wine. Reduce heat and continue cooking until chicken is tender. You may cover the pan during part of the cooking time, which speeds the process, or cook uncovered. Any additional flavorings that you choose may be added during the cooking and the chicken pieces should be turned over once or twice to bathe them thoroughly in the flavorings and juices. When the chicken is tender and cooked, remove it to a hot platter. Rinse the pan with a little additional wine and let it cook down with the juices for a few minutes. Pour pan juices over the chicken and garnish with a little parsley or chives.
- Drink the same wine you used in the cooking: Pouilly Fuissé, Meursault, or White Pinot from California.
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