Sauteed Chicken With Yellow Grape Tomatoes Recipes

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SAUTEED CHICKEN BREAST WITH ROASTED GRAPES AND ONIONS

Here, I've paired a savory grape compote with sauteed boneless, skinless chicken, which is low in saturated fat and an excellent source of protein. But it would also be a good match for pork tenderloin or chicken sausage. Leftover roasted grapes are tasty spooned onto rye crackers spread with goat cheese or ricotta -- lunch for the adult set.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Sauteed Chicken Breast with Roasted Grapes and Onions image

Steps:

  • Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the grapes and onion with the rosemary sprigs, balsamic vinegar, 2 teaspoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper. Roast, turning once halfway through, 20 to 25 minutes.
  • Meanwhile, cut the chicken breasts in half horizontally. Put a piece of chicken between 2 sheets of plastic wrap and pound with the smooth side of a mallet until the chicken is 1/4- to 1/2-inch thick. Repeat with the remaining pieces of chicken. Sprinkle all the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Cook the chicken until golden-brown and cooked through, 3 to 4 minutes per side. Remove and keep warm.
  • Add the wine to the skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from the heat and let cool 1 minute. Add the butter and swirl until the butter is melted, about 30 seconds. Spoon the sauce onto 4 plates and add the chicken, then top with roasted grapes and red onions. Garnish with additional rosemary and serve immediately.

1 pound mixed small red and green grapes (halved, if large)
1 small red onion, quartered lengthwise and cut crosswise into 1/4-inch pieces
4 sprigs fresh rosemary, plus extra, for garnish
2 teaspoons balsamic vinegar
2 tablespoons olive oil
Coarse salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts
1/2 cup dry white wine
1 tablespoon unsalted butter, cold

CHICKEN WITH GRAPE TOMATOES AND MUSHROOMS

Here's a way to get great flavor, fast. This quick-cooking skillet dish features strips of sauteed chicken with mushrooms, green onions and grape tomatoes.

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8



Chicken with Grape Tomatoes and Mushrooms image

Steps:

  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Heat the remaining oil in the skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally. Add the garlic, tomatoes and onions to the skillet and cook and stir for 1 minute. Return the chicken to the skillet. Stir in the concentrated broth and water and cook until the chicken is cooked through.

2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into thin strips
1 package (8 ounces) sliced fresh mushrooms (about 2 1/4 cups)
1 clove garlic, minced
1 pint grape tomatoes (about 2 1/2 cups)
3 green onions, cut into 1-inch pieces (about 1/3 cup)
2 packets Swanson® Flavor Boost Concentrated Chicken Broth
2 tablespoons water

SAUTEED CHICKEN WITH YELLOW GRAPE TOMATOES

Categories     Chicken     Tomato     Sauté     Low Carb     Summer     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6



Sauteed Chicken with Yellow Grape Tomatoes image

Steps:

  • Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper; add to skillet. Sauté chicken until cooked through, about 5 minutes per side. Transfer chicken to 2 plates. Add tomatoes and garlic to skillet; sauté 1 minute. Add balsamic vinegar and 1 tablespoon basil; sauté 30 seconds. Season sauce to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with remaining 1 tablespoon basil and serve.

2 tablespoons olive oil
2 skinless boneless chicken breast halves
1 cup yellow grape tomatoes or 1 cup halved cherry tomatoes
2 garlic cloves, minced
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh basil

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL

Cherry tomatoes take less than 10 minutes to prepare.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Tomatoes

Yield 8

Number Of Ingredients 5



Sauteed Cherry Tomatoes with Garlic and Basil image

Steps:

  • Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 6.9 mg

2 tablespoons olive oil, divided
2 pints cherry or grape tomatoes
Salt and pepper
2 garlic cloves, minced
1 tablespoon minced fresh basil

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



Sauteed Chicken With Cherry Tomatoes image

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.

3 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken breasts (or boneless, skinless thighs)
4 garlic cloves, peeled, smashed with flat side of a knife, and chopped coarsely
6 shallots, peeled and chopped coarsely
3/4 lb cherry tomatoes (1 pints) or 3/4 lb grape tomatoes, rinsed and drained (1 pints)
1 1/2 tablespoons dried oregano
3/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

SAUTEED GRAPE TOMATOES

Take familiar techniques, like sauteing, and apply them in new ways for this delicious side.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 5



Sauteed Grape Tomatoes image

Steps:

  • In a large skillet, heat oil over medium-low heat. Cook shallot, stirring often, until softened, about 5 minutes.
  • Add tomatoes and 1/2 cup water. Bring to a simmer; cook, covered, 5 minutes. Uncover, and raise heat to medium-high; cook, tossing often, until tomatoes have softened and water has evaporated, about 3 minutes.
  • Stir in parsley. Season with salt and pepper; toss to combine.

Nutrition Facts : Calories 45 g, Fat 2 g, Protein 1 g

2 teaspoons olive oil
1 small shallot, minced
2 pints grape tomatoes (4 cups)
2 tablespoons chopped fresh parsley
Coarse salt and ground pepper

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