Chickenwithtomatobasilcreamsauce Recipes

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.

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.

Steps:

• Marinate the chicken breasts in the olive oil, balsamic vinegar and garlic in a medium bowl for 15 minutes.
• Place the bread in a food processor and pulse until medium-size crumbs are formed, about 10 pulses. Season with salt and pepper. Transfer the breadcrumbs (or panko) to a shallow baking dish or rimmed plate and set aside.
• Whisk the egg in a medium bowl and place the flour on medium plate. Dip a piece of the chicken in the flour, then the egg and then the breadcrumbs, lightly pressing down on the chicken and then turning it over to coat the other side. Set the breaded cutlet on a plate and repeat with the remaining pieces of chicken.
• Heat the vegetable oil in a large frying pan over medium-high heat. Add the cutlets to the pan and cook until brown on each side and cooked through, about 8 minutes total. Use a spatula to transfer the chicken to a paper-towel-lined plate to blot before serving. Serve with some greens on the side - baby spinach, arugula and chopped endive are all good choices.

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.

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.

Steps:

• Season chicken with salt & pepper & cook on 3 tbsp. butter until chicken is no longer pink. Turning once. Remove chicken. Same skillet, add remaining butter. Cook tomatoes, onion & salt about 3 minutes. Stir in wine & cook about 2 minutes. Stir in cream. Reduce heat to low and return chicken to skillet. Simmer uncovered 4 minutes or until sauce is thickened and chicken is heated through. Garnish with basil. Serve over prepared bow tie pasta.

Steps:

• Preheat oven to 400°F (200°C).
• On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
• Bake for 30 minutes, or until cooked through and juices run clear.
• While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
• NOTE: It should take about 20 minutes for the mixture to reduce.
• Once the glaze has reached your desired thickness, remove it from the heat and set aside.
• Remove the chicken from the oven and top with slices of mozzarella and tomato.
• Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
• While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
• Drizzle the balsamic glaze over the chicken and top with basil.
• Enjoy!

Steps:

• Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
• Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
• Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

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.

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!