Chicken With Tomato Sauce Recipes

EASY CHICKEN IN TOMATO SAUCE

Steps:

• Heat large skillet on medium high heat.
• While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.
• Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.
• Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).
• Reduce heat of skillet to medium. Add one tablespoon of olive oil. Add onion and saute until translucence. 3-4 minutes. Add chopped garlic and cook an additional minutes.
• Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet. Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.
• Prepare pasta or rice according to package directions and serve with sauce and chicken. Sprinkle with grated parmesan if desired.

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.

CHICKEN IN TOMATO SAUCE RECIPE

Steps:

• Heat olive oil in a large skillet.
• Season chicken with dried basil, salt, and pepper.
• Add the chicken breasts to the skillet and cook over medium-high heat, 3 to 4 minutes per side, or until lightly browned.
• Remove chicken breasts from skillet; set aside.
• Add butter to the skillet and melt.
• Add diced onions and cook for 2 minutes.
• Stir in garlic and cook for 30 seconds.
• Stir in the wine to dissolve the brown pieces found at the bottom of the skillet; continue to cook for 4 minutes, or until reduced.
• Mix in the tomatoes, tomato paste, oregano, basil, half & half, and capers.
• Place chicken back in the skillet.
• Bring to a boil; cover and simmer over medium-low heat for 8 minutes, or until chicken is cooked through.
• Remove from heat.
• Garnish with parsley and serve.

CHICKEN WITH TOMATO SAUCE

Steps:

• To make the tomato sauce: over low heat heat oil in a saucepan and then add the onion cook, stirring for 10 minutes or until soft.
• Add garlic and continue stirring for 30 seconds.
• Stir in cumin and turmeric for another 30 seconds.
• Stir in tomatoes, cayenne, salt and pepper.
• Bring mixture to a boil; reduce to low and cook for 30 minutes or until tomatoes are soft, stirring occasionally.
• Stir in tomato paste, if desired (the tomato paste will help give the sauce the bright red color).
• ***The sauce can be prepared one day ahead, covered and refrigerated.***.
• With a meat pounder or rolling pin and chicken breasts between waxed paper, pound the chicken to a thickness of 1/4 inch (can be prepared 4 hours ahead, wrapped tightly and refrigerated, bringing to room temperature before continuing).
• Preheat oven to 275-degrees F.
• Reheat sauce over low heat and add minced cilantro, adjust seasoning if desired; cover and keep warm.
• Heat skillet over high heat.
• Pat chicken dry and sprinkle with salt and pepper and brush with oil.
• Cook chicken pieces 1-2 minutes per side or until firm to touch.
• Transfer chicken to oven-proof platter; cover and keep warm in oven while preparing remainder of chicken.
• Divide sauce among plates and top with chicken, garnishing with cilantro if desired.

TENDER TOMATO CHICKEN BREASTS

Steps:

• Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
• While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.

CHICKEN WITH TOMATOES AND MUSHROOMS

Steps:

• Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
• Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
• Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

CHICKEN WITH TOMATO-CREAM SAUCE

Steps:

• In a large skillet, brown chicken in butter on each side. Remove and set aside. Add onion and garlic; saute until tender. Stir in tomatoes and salt. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and sour cream. Reduce heat to low; stir in sour cream mixture and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles.

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 THIGHS IN TOMATO SAUCE

Steps:

• Set oven to 350 degrees.
• Grease a large roasting pan.
• Place the chicken thighs (skin-side up) in the prepared baking dish.
• In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
• Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
• Remove from heat and add in the mustard; mix to combine.
• Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
• Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).

CHICKEN WITH SPICY TOMATO SAUCE

Steps:

• Puree first 9 ingredients in blender.
• Heat oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté until brown, about 2 minutes per side. Add sauce from blender. Reduce heat to medium. Simmer uncovered until chicken is cooked through, turning chicken over once, about 10 minutes. Using tongs, transfer chicken to work surface. Continue to simmer sauce until slightly thickened, about 5 minutes longer. Season sauce with salt and pepper.
• Cut chicken crosswise into thin slices. Return to sauce and heat through.

CHICKEN BREASTS WITH TOMATO SAUCE

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.