Tomato Chicken Saute Recipes

CHICKEN WITH GARLIC-TOMATO SAUCE

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

SAUTEED CHICKEN WITH TOMATOES

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.

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.

CHICKEN SAUTE IN TOMATO-VINEGAR SAUCE

Steps:

• Heat 1 tblsp oil in large saucepan over low heat.
• Add garlic and saute 2 minutes.
• Add tomatoes and reserved juice, stock, vinegar and bay leaf.
• Bring to boil.
• Reduce heat and simmer gently until reduced to sauce consistency, about 25 minutes (can be prepared 1 day ahead).
• Cut each breast in half cross-wise.
• Season with rosemary and salt and pepper.
• Heat remaining 2 tblsps of oil in large skillet over medium heat.
• Add chicken, skin side down.
• Saute until cooked through, about 5 minutes per side.
• Transfer to platter; keep warm.
• Add sauce to same skillet and bring to simmer, scraping up any browned bits.
• Reduce heat to low.
• Mix in butter, whisking, 1 piece at a time.
• Stir in parsley.
• Taste sauce and adjust seasoning, adding more vinegar if a sharper flavour is desired.
• Discard bay leaf.
• Spoon sauce over chicken.
• Serve with rice.

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.

CHICKEN SAUTé WITH OLIVES AND PLUM TOMATOES

Steps:

• Heat 1 1/2 tablespoons oil in heavy medium skillet over medium heat. Sprinkle chicken on both sides with salt, pepper, and 1 tablespoon marjoram. Add to skillet; sauté until golden, about 4 minutes per side. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper; sauté 2 minutes. Add garlic; sauté 1 minute. Add tomatoes; sauté until juices are released, about 3 minutes. Stir in olives and 2 tablespoons marjoram. Return chicken to skillet. Reduce heat to medium-low, cover, and simmer until chicken is cooked through, about 2 minutes. Season with salt and pepper.