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
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
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
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 POMODORO
This quick and easy recipe is my absolute favorite chicken recipe. It's easy on the waistline too. Serve with pasta, potatoes or rice. This sauce goes well with anything. As Guy says, it would be good on a flip flop. Just divine.
Provided by Robin Lieneke
Categories Chicken
Time 45m
Number Of Ingredients 10
Steps:
- 1. mix together flour, garlic, salt & pepper. set aside.
- 2. Cut chicken breasts into very thin slices. You can also pound flat, but I find slicing them thin easier. Dredge chicken slices in seasoned flour.
- 3. Sauté chicken in 3 tablespoons of oil until browned. Remove from pan. Remove pan from heat and add vodka. Let cook off for about 3-4 minutes.
- 4. Add chicken broth, lemon zest and juice. Return chicken to pan and simmer on medium low heat for 15 minutes. Add tomatoes, half and half and green onion tops. Simmer another 5 minutes. Serve.
MY CHICKEN POMODORO
I went looking for a good chicken dish and came across Recipe #55661. I started to make it and found that I didn't have any heavy cream... By the time that I was done with it this is what I got.
Provided by Chef C.H.
Categories Chicken
Time 50m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Rinse chicken and pat dry.
- Heat oil in skillet.
- Season chicken with salt and pepper, then dust with flour.
- Saute chicken in oil till golden then remove to a warm 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 1/2 cup broth and lemon juice to the pan.
- Return chicken to pan, cook each side 1 minute then transfer back to the warm platter.
- Add the tomatoes, mushrooms, onion, garlic, sour cream, milk, and the remaining broth to the pan.
- Cook over medium heat till combined.
- Take 2 tablespoons of the liquid from the pan and add 1 tsp of flour to it- making a thin paste.
- Add back to the pan and cook till slightly thickened.
- Take off of the heat and add the butter. Stir till completely melted, then pour on top of chicken.
- Sprinkle top with parsley for garnish.
Nutrition Facts : Calories 301.6, Fat 9.2, SaturatedFat 2.1, Cholesterol 81.6, Sodium 116.3, Carbohydrate 12.4, Fiber 0.7, Sugar 0.8, Protein 34.4
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
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