SAUTEED CHICKEN WITH TOMATO, THYME & WHITE WINE VINEGAR
Make and share this Sauteed Chicken With Tomato, Thyme & White Wine Vinegar recipe from Food.com.
Provided by swissms
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position; heat oven to 200 degrees.
- Slice each chicken breast in half to form thin cutlets (easier if frozen for 10-15 minutes).
- Season both sides of each cutlet with salt and pepper.
- Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes.
- Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds.
- Transfer to large heatproof plate.
- Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
- Remove skillet from burner. Add 2 teaspoons oil, shallot, and tomato paste to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds.
- Set skillet over medium-high heat and add chicken broth, vinegar, light brown sugar, and thyme; bring to simmer, scraping pan bottom to loosen browned bits.
- Simmer until reduced to 1/2 cup, 6 to 7 minutes.
- Remove from heat. Whisk in butter 1 tablespoon at a time. Adjust seasonings with salt and pepper; serve immediately with cutlets.
Nutrition Facts : Calories 220.7, Fat 9.8, SaturatedFat 4.4, Cholesterol 83.7, Sodium 117.7, Carbohydrate 3.3, Fiber 0.1, Sugar 2.1, Protein 28.7
CHICKEN BREASTS WITH TOMATO, RED PEPPER AND THYME
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with salt and pepper. Drop the tomatoes in a kettle of boiling water and let them remain for 10 seconds. Drain and peel. Cut them into 1-inch cubes. There should be about 3 cups.
- Heat the oil in a skillet and add the chicken pieces. Cook over medium-high heat until golden brown on one side, about 2 minutes. Turn the chicken pieces and brown for about 1 minute. Add the garlic, onion and red pepper. Cook and stir briefly until the vegetables are wilted. Add the vinegar, chicken broth, tomatoes, olives, bay leaf and 4 sprigs of the thyme. Cover tightly, lower heat and cook, simmering for 15 minutes.
- Uncover and cook 5 minutes more. Remove the bay leaf and thyme sprigs. Serve immediately with the remaining thyme sprigs for garnish.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN BREASTS WITH SUN-DRIED TOMATO-CREAM SAUCE
Provided by Kim Bartel
Categories Milk/Cream Chicken Dairy Poultry Tomato Sauté Low Carb Dinner Winter Bon Appétit Ohio Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 Servings
Number Of Ingredients 6
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. Simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over and serve.
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
SAUTEED CHICKEN BREASTS
This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!
Provided by Paka1931
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and trim chicken breasts.
- Heat oil and butter in frying pan.
- Brown chicken on both sides.
- Remove from pan.
- Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
- Add broth and mix well.
- Return chicken to pan and cook covered for 15 minutes or until done.
- Remove chicken to serving plate, keep warm.
- Add the minced garlic and reduce the sauce by one half.
- Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.
CHICKEN BREASTS WITH OLIVES AND TOMATOES
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a shallow baking dish combine two tablespoons of the olive oil with half the garlic, the lemon juice and salt and pepper to taste. Add chicken breasts, turning them in the dish so they are coated with the marinade. Arrange them in a single layer in the dish, cover with plastic wrap and allow them to marinate at room temperature for 30 minutes.
- Preheat oven to 375 degrees.
- Heat the remaining oil in a skillet. Add onion and remaining garlic and saute until tender but not brown. Add tomatoes and olives and allow to cook about 15 minutes, until the mixture begins to thicken. Stir in half the parsley and the thyme and season to taste with salt and pepper.
- Spread the tomato mixture over the marinated chicken breasts. Place in oven and bake about 20 minutes, until the chicken is done. Remove from oven and baste to combine juices in bottom of the pan with the tomato mixture on top. Sprinkle with the remaining parsley and serve.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 18 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 3 grams, TransFat 0 grams
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CREAMY GARLIC CHICKEN WITH THYME - NOURISH AND FETE
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4.8/5 (19)Calories 237 per servingCategory Main
- Slice each chicken breast in half lengthwise so you have 4 thin pieces. Sprinkle both sides of each piece lightly with salt, pepper, and garlic powder.
- Warm the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter melts, add chicken and cook for 3-4 minutes on each side, until it forms a nice golden crust and is cooked through. Remove chicken to a plate and set aside.
- Reduce heat to medium and add the remaining 2 tablespoons butter. Add the onion and cook for 2-3 minutes. Using the back of a knife, smash half of the garlic cloves, then add both the smashed and whole cloves to the pan with the onions. Cook 2-3 minutes more, until the garlic is fragrant and lightly browned on the outside, then add chicken broth, lemon juice, and thyme. Scrape the bottom of the pan to deglaze any browned bits, and let the sauce simmer for about 4 minutes. It should be noticeably reduced.
- Reduce heat again to medium-low, then stir in the cream. Return chicken to the skillet and let everything simmer gently for 2-3 minutes to blend the flavors. Garnish with fresh thyme and parsley, lemon wedges, and a little more black pepper, as desired. Serve and enjoy!
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- Lightly pound the chicken breasts to an even thickness. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy-bottomed skillet, heat 1 tablespoon olive oil over medium high. Once hot, add the chicken breasts, top-side down, and let cook undisturbed for 4 minutes, until lightly browned. Flip and cook an additional 4 minutes. Turn again and continue cooking 3 to 5 additional minutes, flipping every few minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The total cooking time will vary depending upon the thickness of your chicken. Remove to a plate and cover to keep warm.
- Without wiping the pan, reduce the skillet heat to medium. Add the remaining tablespoon olive oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks. Add the garlic and let cook 30 seconds until fragrant, then add the tomatoes, capers, red wine vinegar, honey, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the pan. Sprinkle with fresh parsley and serve.
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