CHICKEN POMODORO
Steps:
- Season cutlets with salt and pepper, then dust with flour. Coat a large sauté pan with nonstick spray, add oil, and heat over medium-high.
- Sauté cutlets until golden-brown, 2–3 minutes per side. Transfer cutlets to a plate.
- Off heat, deglaze pan with vodka. Cook until liquid evaporates. Add broth and cream; cook until reduced and thick, 2–3 minutes. Stir in tomatoes and lemon juice; bring to a simmer. Return cutlets to pan and cook until warmed through, 1 minute per side.
- Serve cutlets with sauce and top with scallions.
Nutrition Facts : ServingSize 4 servings, Calories 301, Fat 16g, Carbohydrate 6g, Fiber 1g, Protein 25g, SaturatedFat 5g, Sodium 149mg, Cholesterol 93mg
CHICKEN POMODORO
This is a wonderful main dish for company or just when you want something a little special without a lot of fuss.
Provided by Mysterygirl
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 265.8, Fat 12.9, SaturatedFat 3.3, Cholesterol 85.8, Sodium 151.4, Carbohydrate 2.6, Fiber 0.5, Sugar 1, Protein 26.2
PASTA POMODORO
Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!
Provided by DEBNJAMES
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
- Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.
Nutrition Facts : Calories 499.7 calories, Carbohydrate 69.7 g, Cholesterol 5.7 mg, Fat 18.3 g, Fiber 5.4 g, Protein 16.2 g, SaturatedFat 2.9 g, Sodium 349.9 mg, Sugar 6.5 g
CHICKEN POMODORO RECIPE - (4/5)
Provided by á-114543
Number Of Ingredients 10
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.
CREAMY CHICKEN POMODORO
Cheese lover? Us too. So we simmered chicken in a cream-cheese-and-garlic sauce before adding mozzarella and of course Parmesan. It's a winner-every time.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 380 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 4 g, Protein 36 g
30-MINUTE CHICKEN POMODORO
This skillet chicken pomodoro is an easy weeknight chicken recipe that comes together in 30 minutes, all in one pan for easy clean-up. The rustic fresh tomato sauce is easy and quick, and can be made in advance.
Provided by Tania
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Season chicken with salt, pepper and garlic powder (about ¼ teaspoon salt and ⅛ teaspoon black pepper, and ¼ teaspoon garlic powder per chicken breast).
- In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Cook chicken, about 6 minutes per side, until golden brown and fully cooked through. Remove from skillet and set aside.
- Don't wipe the skillet clean. Add about 1-2 tablespoons of olive oil over medium heat. Add diced onions and cook for 2-3 minutes until softened, stirring occasionally. Add minced garlic and stir until fragrant, another 1 minute. Add white wine and scrape the brown bits from the skillet (this will release tons of flavor) and cook until the wine has reduced.
- Stir in the cherry tomatoes and chicken broth. Cook for about 6-8 minutes, stirring occasionally, until tomatoes get soft. Break down the tomatoes using a fork and add more broth if needed. Add granulated sugar to help reduce the acidity. Then, season with Italian seasoning, salt and pepper to taste. Tip: If you want the sauce to be less chunky, cook it down 5-10 minutes longer adding more broth to taste.
- Stir in chopped basil. Return chicken to skillet, nesting it under the sauce and spooning some over the top, and simmer for another 1-2 minutes.
- Serve immediately with more basil on top and freshly grated parmesan cheese.
Nutrition Facts : Calories 217 kcal, Carbohydrate 9 g, Protein 26 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 72 mg, Sodium 311 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHICKEN PARMESAN POMODORO
Parmesan crusted chicken with a fresh tasting zesty pomorodo sauce. Note: It is critical that good soft well ripened tomatoes be selected for this dish.
Provided by Alex MacKenzie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Thin chicken breasts to 1/2 inch either by cutting down or using a meat mallot.
- In a ziplock bag, combine 1/4 cup olive oil, rosemary, balsamic vinegar, worstershire and chicken breasts. Shake to cover and remove excess air. Place in refrigerator to marinade at least 1 hour (overnight is better).
- In a Saute pan combine 1/4 cup olive oil shallots and garlic. Saute for 5 minutes.
- Add diced tomatoes, and tomatoe paste & simmer 20 min add fresh diced basil and simmer an additional 3 minutes.
- Remove from heat, place in food processor or blender and puree for 3-5 seconds. Replace in saute pan over low heat until chicken is ready.
- Cook lingune seperately. Toss with 1tsp olive oil.
- Preheat Broiler.
- Place chicken in hot frying pan with all marinade ingredients. Sear both sides (1 minute on each side).
- Cake top of chicken with parmesan cheese and Thyme.
- Broil Chicken in melted butter 4-6 inches from heat, 3-4 minutes or till parmesan cheese is golden. Turn chicken over, cake other side with parmesan cheese and Thyme and broil for an additional 3-4 minutes or till chicken is done.
- Remove from heat. Brush just enought pomodoro sauce over the chicken to cover, sprinkle with mozzeralla cheese and broil until cheese is melted and slightly crisp.
- Serve with sauce over noodles.
CHICKEN POMODORO
Steps:
- Season cutlets with salt & pepper then dust with flour. Spray pan with PAM, add vegetable oil and heat over medium high. Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute for 1-2 minutes with the pan covered. Transfer cutlets to warm plate and cover. Deglaze pan with vodka and add minced garlic. Cook until liquid is nearly gone, about two minutes. Add broth, lemon juice. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to warm plate. Finish with tomatoes and cream. Heat through, then pour over cutlets. Garnish with minced scallions & serve
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CHICKEN POMODORO {20 MIN - EASY FAMILY RECIPES
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Servings 4Calories 369 per servingEstimated Reading Time 9 mins
- Heat the skillet and oil over medium high heat. Once hot, season the chicken with salt, pepper and garlic powder, and cook about 2 minutes on each side to brown. Remove from skillet and set aside. (Chicken will finish cooking later.
- Reduce the heat to medium. Pour the remaining oil in the skillet and add the onion and garlic. Cook for about 5 minutes stirring to scrape the chicken bits from the bottom, and cook until they start to become clear and caramelized.
- Add the tomatoes, broth, basil and oregano to the skillet and simmer for about 5 minutes, stirring regularly.
- Stir in the sugar, salt and pepper, and then nestle the chicken in the sauce, cover and simmer about 5-8 more minutes or until the chicken is cooked through (165˚F internal temp.)
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