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
SUMMER CHICKEN SAUTé WITH TOMATO-BASIL SAUCE
Steps:
- Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add chicken to skillet and cook until golden and cooked through, about 5 minutes per side. Transfer to plate. Add chopped shallot to same skillet; sauté 30 seconds. Stir in tomatoes, white wine, capers, and caper brine. Boil until tomatoes release juices, about 4 minutes. Stir in chopped basil. Season sauce with salt and pepper. Return chicken to skillet. Cook until warmed through, spooning sauce over chicken, about 1 minute. Transfer chicken with sauce to 2 plates.
SUMMER BRAISED CHICKEN WITH TOMATOES
A simple light casserole with cannellini beans, basil and green chilli served with gluten-free Parmesan cornmeal
Provided by Lucy O'Reilly
Categories Main course
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat. Throw in the shallots and soften, then remove and set aside. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over. Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans and chilli. Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through. Remove the lid and cook for 10 mins more to reduce the sauce.
- Meanwhile, pour the polenta into 700ml boiling water while whisking. Cook for 2 mins (or according to pack instructions). Season generously, remove from the heat and stir through the Parmesan and butter. Serve the polenta with the chicken on top, scattered with basil.
Nutrition Facts : Calories 665 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.4 milligram of sodium
TOMATO CHICKEN SAUTE
My all time favorite chicken recipe! The wine and lemon give this such great flavor. Recommend serving with rice pilaf.
Provided by ursie639
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 518.2, Fat 23.3, SaturatedFat 9.6, Cholesterol 117.5, Sodium 185.5, Carbohydrate 31.7, Fiber 1.9, Sugar 3.8, Protein 36.1
CHICKEN WITH BASIL AND TOMATOES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wipe the chicken pieces dry with paper towels, sprinkle with salt and pepper and brown the pieces a few at a time in the safflower oil in a large skillet. Set the pieces aside and pour off the fat from the skillet.
- Heat the olive oil in the skillet and gently soften the onion with the garlic and carrots over medium heat. Stir in the tomato paste, tomatoes, vinegar, wine and thyme leaves. Add the chicken pieces, cover and simmer over medium heat for 30 to 40 minutes, or until they are cooked. Stir occasionally, turning the pieces over in the sauce.
- Remove the chicken to a serving dish and keep it warm in a low oven. Bring the sauce to a boil, and cook for about 10 minutes to reduce by about one-third. Stir in the creme fraiche and bring to a boil. Cook for five minutes. Correct seasoning and pour the sauce over the chicken pieces. Sprinkle with basil and serve at once.
Nutrition Facts : @context http, Calories 858, UnsaturatedFat 39 grams, Carbohydrate 16 grams, Fat 60 grams, Fiber 4 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1664 milligrams, Sugar 8 grams, TransFat 0 grams
SUMMER CHICKEN SAUTE WITH TOMATO-BASIL SAUCE
Make and share this Summer Chicken Saute With Tomato-Basil Sauce recipe from Food.com.
Provided by Ashley U
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a heavy medium skillet over medium-high heat.
- Sprinkle chicken breast halves with salt and pepper.
- Add chicken to skillet and cook until golden brown about 5 minutes per side.
- Add chopped shallot to same skillet; saute 30 seconds.
- Stir in tomatoes, white wine, capers, and caper brine.
- Boil until tomatoes release juices about 4 minutes.
- Stir in chopped basil.
- Return chicken to skillet and cook until warmed through.
- Spoon sauce over chicken.
Nutrition Facts : Calories 164.7, Fat 5.7, SaturatedFat 0.9, Cholesterol 45.6, Sodium 142.5, Carbohydrate 5.4, Fiber 1.2, Sugar 2.6, Protein 19.2
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