BUTTER CHICKEN (INDIAN CHICKEN IN TOMATO CREAM SAUCE)
A rotisserie chicken stands in quite well for the original tandoori chicken in this version of the simple north Indian dish. In just a few simple steps with a handful of spices, an ordinary chicken become an exotic, family-pleasing meal with a richly spiced sauce that melds right into the chicken. The dish is done when the meat is - as Indian cookbook author Julie Sahni describes it - "meltingly tender." Serve with spinach, quickly cooked in oil and garlic to complete the meal.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To make the spice blend: Stir the ingredients together in a small bowl and set aside.
- To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.
- Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.
SKILLET CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
Quick pantry cooking--easy and delicious pan-seared chicken with a sun-dried tomato sauce.
Provided by rayne drops
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
- Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 254 calories, Carbohydrate 8.2 g, Cholesterol 60 mg, Fat 13.9 g, Fiber 1.3 g, Protein 23.6 g, SaturatedFat 2.2 g, Sodium 404.1 mg, Sugar 1.9 g
CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 7h15m
Yield 8
Number Of Ingredients 10
Steps:
- Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
- Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 35.8 g, Cholesterol 61.6 mg, Fat 7.8 g, Fiber 3.6 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 899.4 mg, Sugar 1 g
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, chicken broth, heavy cream, sun-dried tomato, dried oregano, dried thyme, fresh basil
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Season chicken thighs with salt and pepper.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
- Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
- Bake at 400˚F (200˚C) for 25 minutes.
- Serve immediately and drizzle remaining broth mix over chicken.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 15 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 5 grams
INDIAN-SPICED CHICKEN WITH TOMATO AND CREAM
This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Milk/Cream Chicken Poultry Tomato Dinner Lunch Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a plate.
- Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
- Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2-2 hours.
- Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
- Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
- DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.
CHICKEN IN TOMATO-BASIL CREAM SAUCE
This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. -Rachel Kowasic, Connellsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer., Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.
Nutrition Facts : Calories 417 calories, Fat 12g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein. Diabetic Exchanges
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Make and share this Chicken With Sun-Dried Tomato Cream Sauce recipe from Food.com.
Provided by Shannon Cooks
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat dry chicken and season with salt and pepper.
- Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
- Transfer chicken to a plate.
- Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
- Add broth, cover, and bring to a boil.
- Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
- Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
- Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
- Transfer sauce to a heatproof bowl and puree with a hand blender.
- Add water if necessary to reach desired consistency.
- Season sauce with salt and pepper.
- Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.
CHICKEN WITH TOMATO-CREAM SAUCE
A creamy tomato sauce makes plain chicken an extraordinary dish for guests. It's easy to double the recipe when cooking for a crowd. -Agnes Cooper, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown chicken in butter on each side. Remove and set aside. Add onion and garlic; saute until tender. Stir in tomatoes and salt. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and sour cream. Reduce heat to low; stir in sour cream mixture and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles.
Nutrition Facts : Calories 301 calories, Fat 16g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Provided by Heather Prudhon
Categories Milk/Cream Blender Chicken Tomato Sauté Quick & Easy Basil White Wine Fall Simmer Gourmet California
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate.
- Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.
- Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.
- Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.
- Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Categories Chicken Dairy Tomato Sauté Kid-Friendly Quick & Easy Fall Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt butter with olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
- Add minced shallots to skillet; sauté 1 minute. Add whipping cream, white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Return chicken to pan; cook until just heated through, about 2 minutes. Season to taste with salt and pepper and serve.
CHICKEN WITH TOMATO BASIL CREAM SAUCE
An easy skillet recipe turned into a scrumptious chicken and pasta dinner Top off with garlic bread on the side and dinner is served.
Provided by daisygrl64
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- season chicken with salt and black pepper.
- in a large nonstick skillet over medium high heat, add olive oil.
- brown chicken breasts on both sides for 5 minutes.
- remove chicken from skillet, keep warm.
- to the same skillet add onions, garlic and Italian seasoning, stir until translucent.
- add tomatoes and cook, until tomatoes are tender.
- add wine or broth.
- stir in the Alfredo sauce.
- return chicken to skillet.
- cover and simmer until chicken is no longer pink.
- when ready to serve sprinkle with fresh basil.
- serve with angel hair pasta.
Nutrition Facts : Calories 233.5, Fat 10, SaturatedFat 1.6, Cholesterol 75.5, Sodium 142, Carbohydrate 6.5, Fiber 1.3, Sugar 3.1, Protein 26.1
LOW CALORIE PARMESAN CHICKEN WITH TOMATO CREAM SAUCE
low calorie version of a nomally high calorie dish(but tastes so good your tastebuds won't believe the calorie count!) I usually make a double batch of the sauce and freeze it, then the next time I make this I only have the chicken and pasta to prepare.Great recipe, even my finicky husband and child will eat this!
Provided by delish 2
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- For Tomato Cream sauce:.
- Heat oil in a non-stick saucepan over medium heat until hot.
- Add garlic, saute until tender.(do not brown! it makes the garlic bitter).
- Add cans of tomato and next 5 ingredients.
- Bring mixture to a boil.
- Reduce heat and simmer uncovered,20 minutes stirring occasionally.
- Combine milk and flour in a small bowl, stirring well with a whisk.
- Gradually add milk mixture to tomato sauce, stirring constantly.
- Cook, stirring constantly for 5 minutes until slightly thickened; stir in cheese.
- Set lid on pot and keep warm on low.
- For Parmesan chicken:.
- Preheat oven to 350 degrees.
- Combine milk and mustard,stirring with a whisk.
- Combine breadcrumbs and next 4 ingredients in a bowl.
- Dip chicken in milk mixture, then dredge in breadcrumb mixture.
- Lightly mist a baking sheet with cooking spray and place chicken on it.
- Bake for 15 minutes then flip chicken and bake for another 15 on other side.
- *With 10 minutes left for chicken to be done start cooking pasta.
- Place 1 cup pasta on each plate top with chicken breast.
- Ladle some tomato cream sauce over pasta and chicken.
- Sprinkle with a little extra Parmesan cheese.
- serve:).
Nutrition Facts : Calories 406.4, Fat 6.8, SaturatedFat 1.9, Cholesterol 81, Sodium 579.2, Carbohydrate 49.3, Fiber 4.4, Sugar 4.5, Protein 36.8
CHICKEN WITH FRESH TOMATO CILANTRO CREAM SAUCE
This dish is light and so tasty! It has a mexican-like flavor. Its versatile enough that you could change up ingredients, adding more veggies, maybe red and yellow peppers, adding cheeses, but its really yummy as is too! Great for a dinner party, presentation is beautiful! Enjoy!
Provided by cooking in cairo...
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To prepare the sauce:.
- Heat 2 tablespoons of butter and a bit of olive oil in a pan. Add chopped onions, pepper, garlic and sauté until tender. Add 2-3 teaspoons of tomato paste, stir around until all coated. Add chopped tomato, stir around, add a bit of water, like ½ cup or so to give some liquid. Add lemon juice. Add salt and pepper to taste. Add a tablespoon of cumin. Add a few dashes of Red Hot.
- A tumeric and a dash of dry adobo spice if you are using. Add fresh, chopped cilantro, approx.1/2 cup or so, you can't go wrong on amount.
- Cover and simmer until almost a liquid, approximately 30 minutes. If it gets too thick, you can always add some water.
- When sauce is finished, it should be a semi-thick consistency. Add two tablespoons of cream cheese and stir until melted, stir in one tablespoon of heavy cream, cover and keep warm. (if too thick, add a little water to loosen).
- To prepare chicken/potatoes:.
- In a large frying pan, melt 2 tablespoons of butter and a bit of olive oil.
- Add sliced, salt and peppered potato slices and fry on each side until golden brown.
- Transfer to platter and cover with foil to keep warm and to get a bit soft from the steam being covered.
- In same pan add sliced onions, brown in oil until done, spoon atop potato slices, cover to keep warm.
- In same pan, add more butter/oil. Add chicken breasts and sauté on each side on low heat, keeping covered, then uncovering when almost done to brown nice.
- Transfer these to platter and arrange on top of potato/onion slices.
- Drizzle the sauce atop these and around the platter.
- Serve extra sauce in a dish on top of a plate decorated with colored tortilla chips.
- Garnish chicken platter edges with sliced tomatoes and springs of fresh cilantro if you like.
CREAMY TOMATO-CHICKEN PASTA
Creamy tomato sauce with some chicken and spinach. You can also serve this on a bed of rice, or by itself.
Provided by Chef Booyah Curtis
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Pat chicken dry and season with chili powder, salt, and pepper.
- Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
- Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
- While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Serve chicken mixture on top of pasta.
Nutrition Facts : Calories 558.3 calories, Carbohydrate 61.8 g, Cholesterol 101.1 mg, Fat 24.3 g, Fiber 4.5 g, Protein 25.8 g, SaturatedFat 11.4 g, Sodium 490.7 mg, Sugar 5.7 g
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