Chicken With Tomato Rosemary Pan Sauce Recipes

CHICKEN WITH ROSEMARY BUTTER SAUCE

Steps:

• In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.

CHICKEN WITH ROSEMARY, GARLIC, AND TOMATO SAUCE

Steps:

• Lightly season the chicken with salt and pepper. Place the chicken and rosemary in a sealed container or resealable bag. Refrigerate for at least 6 hours, or up to overnight.
• Thirty minutes before cooking, remove the chicken from the refrigerator. Reserve the rosemary.
• Place a large, deep cast-iron skillet that has a lid, or a Dutch oven, over medium-high heat. Add 1/4 cup of the olive oil and heat until hot. Working in 2 batches, sear the chicken for 4 to 5 minutes per side, or until golden brown. Transfer to a plate. If necessary, add up to another 1/4 cup olive oil between batches.
• Add the onion and garlic to the pan. Saute for 3 minutes, stirring occasionally and pressing down on the garlic cloves. Pour in the tomato sauce and stir constantly for 2 minutes.
• Add the wine, scraping the carmelized bits from the bottom of the pan with a wooden spatula or spoon. Reduce the heat to low and return the chicken to the pan. Partially cover the skillet with the lid and braise the chicken for 40 minutes, stirring occasionally. If the pan looks dry at any time, reduce the heat slightly and add some chicken stock or water.
• Add the rosemary and cook for an additional 20 minutes, or until the chicken is fork-tender. Transfer the chicken and sauce to a platter and serve.

CHICKEN WITH TOMATO ROSEMARY PAN SAUCE

Steps:

• Heat a frying pan over medium heat for 5 minutes. Melt the butter in the pan.
• Put the flour along with salt and pepper to taste on a plate, and dip the chicken fillets in the flour to lightly coat.
• Add the chicken fillets to the pan and cook, turning once about halfway through the cooking time. The cooking time will vary depending on how thick your fillets are. I sliced mine thin, so the total time was about 15 minutes.
• When the chicken is done remove it to a plate and keep it warm. Then add the wine, tomatoes and rosemary all at once to the skillet. Boil about 5 minutes until liquid is reduced. Then spoon the Tomato Rosemary sauce over the chicken and serve.

ROSEMARY CHICKEN WITH TOMATO SAUCE

Steps:

• Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
• In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

ROSEMARY CHICKEN WITH TOMATO SAUCE

Steps:

• Heat half the oil in a non stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
• In the same pan, heat teh rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies & remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes & capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season & serve.

CHICKEN WITH TOMATO ROSEMARY SAUCE

Steps:

• Preheat oven to 350°F.
• Melt butter and heat w/ EVOO in a skillet.
• Sauté chicken breast halves on both sides until browned, set aside in a baking dish, cover with foil and place in oven to continue cooking until chicken is no longer pink.
• In the mean time, add white wine to skillet and reduce by half.
• Add broth, tomatoes, rosemary. Bring to a boil then simmer and reduce the liquid by half. May take 10 minutes or longer.
• Add cream/ half & half and reduce liquid to desired thickness. This may take an additional 10 minutes or longer. Add onions and wilt, and serve.
• Serve over chicken breasts w/ buttered noodles or rice.

PAN-FRIED CHICKEN WITH TOMATO & OLIVE SAUCE

Steps:

• Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
• Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.

CHICKEN WITH GARLIC-TOMATO SAUCE

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.