Chicken Breasts With Tomato Herb Pan Sauce Recipes

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CHICKEN BREASTS WITH TOMATO-HERB PAN SAUCE



Chicken Breasts with Tomato-Herb Pan Sauce image

The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Tomato     Sauté     Quick & Easy     Dinner     Lunch     Summer     Healthy     Oregano     Paprika     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) unsalted butter, room temperature
1 garlic clove, minced
1 1/2 teaspoons chopped fresh marjoram or oregano
1/2 teaspoon sweet paprika
Kosher salt and freshly ground black pepper
2 skinless, boneless chicken breasts
2 cups mixed cherry tomatoes (11-12 ounces)
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.
  • Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.
  • Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.

CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE



Chicken with Herb-Roasted Tomatoes and Pan Sauce image

Provided by Soa Davies

Categories     Chicken     Herb     Poultry     Tomato     Vegetable     Roast     Kid-Friendly     Quick & Easy     Low Cal     Dinner     Healthy     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
6 tablespoons olive oil, divided
2 tablespoons herbes de Provence
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 tablespoons Worcestershire sauce
1 pound skinless, boneless chicken breasts
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves
Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Steps:

  • Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
  • Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through, 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
  • Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
  • Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

BAKED CHICKEN BREASTS IN CINNAMON-TOMATO SAUCE



Baked Chicken Breasts in Cinnamon-Tomato Sauce image

A delicious and nutritious way to eat chicken breasts! Since this makes a lot of sauce too, it's really great served over brown rice, garlic mashed potatoes--or my favorite, polenta! Top with a grating of Romano or Asiago cheese just before serving for the best results!

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 3

Number Of Ingredients 17

1 teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon cumin
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
3 (5 ounce) skinless, boneless chicken breasts
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, minced
1 stalk celery, minced
1 (8 ounce) package fresh mushrooms, sliced
½ cup dry white wine
1 (6 ounce) can tomato paste
½ cup low-sodium chicken stock

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix together cinnamon, salt, black pepper, oregano, cumin, garlic powder, and onion powder in a bowl. Pat the seasoning onto all sides of chicken. Reserve extra seasoning for sauce.
  • Heat vegetable oil in a large, oven-safe skillet over medium heat until oil begins to slightly shimmer. Place chicken breasts in skillet and cook until browned, about 3 minutes. Flip and cook an additional 3 minutes. Remove chicken breasts from pan and set aside.
  • Add onion, garlic, carrot, celery, and mushrooms to skillet. Cook until onions become slightly translucent, about 3 minutes. Add in wine and scrape browned bits off the bottom of the pan. Allow wine to reduce slightly, about 1 minute. Stir in tomato paste, chicken broth, and reserved seasoning. Cover skillet with aluminum foil or an oven-safe lid.
  • Bake in the preheated oven for 35 minutes. Uncover and bake until sauce is bubbling and chicken is no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 372.4 calories, Carbohydrate 22.6 g, Cholesterol 80.5 mg, Fat 13.2 g, Fiber 5.3 g, Protein 35.9 g, SaturatedFat 2.5 g, Sodium 1050 mg, Sugar 11.5 g

CHICKEN BREASTS WITH HERB BASTING SAUCE



Chicken Breasts with Herb Basting Sauce image

Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon ground sage
¼ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 ½ tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
  • Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
  • Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g

CHICKEN BREASTS WITH TOMATO SAUCE



Chicken Breasts With Tomato Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 eggs
1 tablespoon finely chopped fresh rosemary leaves or half the amount dried
2 tablespoons water
1/2 cup flour
2 tablespoons olive oil
2 tablespoons butter
Tomato sauce (see recipe)

Steps:

  • Open up the chicken breasts on a flat surface and slice each down the center to provide 2 portions. Trim off and discard membranes and fat. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper.
  • Put the eggs in a mixing bowl and add the rosemary, water, salt and pepper. Beat well.
  • Coat the chicken pieces with flour and shake off excess.
  • Heat the oil and butter in a large, heavy skillet.
  • As the oil heats, dip the chicken breast halves in the egg mixture. Coat well and let the excess drip off.
  • When the oil mixture is hot add half of the chicken pieces. Cook about 3 minutes on one side over moderately high heat. When golden brown on one side, turn the pieces. Continue cooking about 2 minutes on the second side. The total cooking time for each piece is 5 to 6 minutes.
  • Serve the chicken hot with the tomato sauce on the side.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 27 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 9 grams, Sodium 534 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN WITH TOMATO PAN HERB SAUCE



Chicken With Tomato Pan Herb Sauce image

Another delicious recipe from chef mommy. Check out her blog, she has some delicious recipes on there.

Provided by puh-leas-no-coconut

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 boneless chicken breasts, skinless, butterflied and halved (4 halves total)
salt and pepper
3/4 cup flour
3 tablespoons unsalted butter, softened
1 garlic clove, minced
1 1/2 teaspoons fresh oregano, minced
1/2 teaspoon sweet paprika
salt and pepper
2 teaspoons olive oil
2 cups cherry tomatoes (about 12 oz.) or 2 cups grape tomatoes (about 12 oz.)
1/2 cup dry white wine or 1/2 cup chicken broth
1 tablespoon minced fresh parsley

Steps:

  • Season both sides of the chicken breasts with salt and pepper. Lightly dredge both sides of the chicken in the flour, shaking off the excess. Set aside.
  • In a small bowl, combine the butter, garlic, oregano, and paprika. Season with salt and pepper to taste. In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side. Transfer to a plate, cover loosely with foil, and set aside.
  • Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.
  • Transfer the chicken to serving plates, and top with the pan sauce. Sprinkle with parsley and serve.

Nutrition Facts : Calories 347.8, Fat 18.1, SaturatedFat 7.8, Cholesterol 69.3, Sodium 53.6, Carbohydrate 22.5, Fiber 2, Sugar 2.4, Protein 18.5

CHICKEN BREAST PAN ROASTED WITH A ROASTED TOMATO-HERB SAUCE



Chicken Breast Pan Roasted With a Roasted Tomato-Herb Sauce image

Make and share this Chicken Breast Pan Roasted With a Roasted Tomato-Herb Sauce recipe from Food.com.

Provided by Wendys Kitchen

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs cherry tomatoes
6 tablespoons olive oil, divided
2 tablespoons herbes de provence
1 teaspoon kosher salt, plus more
fresh ground black pepper
1 tablespoon Worcestershire sauce
1 lb boneless skinless chicken breast
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat leaf parsley
3 tablespoons fresh tarragon leaves

Steps:

  • Preheat oven to 450°F Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
  • Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through, 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
  • Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
  • Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.
  • Read More http://www.epicurious.com/recipes/food/views/Chicken-with-Herb-Roasted-Tomatoes-and-Pan-Sauce-51108240#ixzz21rHCw1IH.

Nutrition Facts : Calories 347.5, Fat 23.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 620.9, Carbohydrate 8.3, Fiber 2.1, Sugar 4.9, Protein 25.8

CHICKEN WITH CREAMY TOMATO-HERB SAUCE



Chicken with Creamy Tomato-Herb Sauce image

Meet your new favorite weeknight dish: easy skillet-cooked chicken breasts served with a creamy tomato-herb sauce.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1 tub (8 oz.) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1/4 cup water
1 cup cherry tomatoes, halved

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
  • Add reduced-fat cream cheese and water to skillet; cook and stir 2 to 3 min. or until heated through, adding tomatoes for the last 2 min.
  • Spoon sauce over chicken.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 370 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 5 g, Protein 29 g

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From recipegraze.com


CHICKEN BREASTS WITH TOMATO-HERB PAN SAUCE RECIPE
2 tablespoons (1/4 stick) unsalted butter, room temperature 1 garlic clove, minced 1 1/2 teaspoons chopped fresh marjoram or oregano 1/2 teaspoon sweet paprika
From keeprecipes.com


CHICKEN BREASTS WITH TOMATO-HERB PAN SAUCE | WHOLE FOOD RECIPES ...
May 13, 2013 - Big Flavors helps people gain confidence in the kitchen through approachable recipes, virtual cooking classes + events, and cooking tips. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And …
From pinterest.com


CHICKEN BREASTS WITH TOMATO HERB PAN SAUCE - RED RECIPES
Once the pan is hot, add a bit of the butter, then add the chicken breasts (you may have to cook the chicken in batches - don't over crowd the pan). Cook for 4-5 minutes, or until golden brown, then flip over and cook for 2-3 minutes or until chicken is cooked through. Remove from the pan and place on a platter covered with a tin foil tent.
From redrecipes.blogspot.com


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