Creamy Chicken Pomodoro Recipes

Steps:

• Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
• Heat oil in skillet.
• Season chicken with salt& pepper, then dust with flour.
• Saute chicken in oil till golden then remove to a platter.
• Pour off fat from pan.
• Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
• Add broth and lemon juice to pan.
• Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
• Add tomatoes and cream to pan.
• Heat through, then pour over the chicken.
• Sprinkle top with scallions for garnish.

Steps:

• Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until golden brown on both sides. Transfer to plate.
• Add remaining oil to skillet. Stir in garlic and red pepper; cook and stir 30 sec. Add tomatoes and cream cheese; cook and stir 2 to 3 min. or until cream cheese is melted and sauce is well blended. Return chicken to skillet along with any meat juices; cover. Simmer 8 to 10 min. or until chicken is done (165ºF). Meanwhile, cook pasta as directed on package, omitting salt.
• Sprinkle chicken with cheeses and basil. Remove from heat. Let stand, covered, 2 to 3 min. or until mozzarella is melted. Serve over drained pasta.

Steps:

• Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ teaspoon salt and bring to boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
• Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.

Steps:

• Rinse chicken and pat dry.
• Heat oil in skillet.
• Season chicken with salt and pepper, then dust with flour.
• Saute chicken in oil till golden then remove to a warm platter.
• Pour off fat from pan.
• Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
• Add 1/2 cup broth and lemon juice to the pan.
• Return chicken to pan, cook each side 1 minute then transfer back to the warm platter.
• Add the tomatoes, mushrooms, onion, garlic, sour cream, milk, and the remaining broth to the pan.
• Cook over medium heat till combined.
• Take 2 tablespoons of the liquid from the pan and add 1 tsp of flour to it- making a thin paste.
• Add back to the pan and cook till slightly thickened.
• Take off of the heat and add the butter. Stir till completely melted, then pour on top of chicken.
• Sprinkle top with parsley for garnish.