Pan Fried Chicken With Tomato Olive Sauce Recipes

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.

SKILLET CHICKEN IN GARLIC TOMATO SAUCE

Steps:

• Generously season your chicken breasts with salt and pepper on both sides. Heat the olive oil in a large, deep skillet or pan over medium to medium-high heat. Add the chicken breasts to the pan and cook for about 5 minutes per side, or until juices run clear, turning a nice golden brown. Once cooked, reduce the heat to low and carefully remove chicken from pan and set aside.
• Make sure that you have reduced the heat to low, then add the minced garlic to the same pan with the oil. Cook the garlic for 1 minute, then slowly add the crushed tomatoes to the pan, then add the dried basil and cayenne pepper. Slowly increase the heat to bring the sauce to a simmer. Keep the sauce at a simmer so that it does not splatter. Simmer for 5 minutes, stirring occasionally. Whisk in the butter until melted, then whisk in 2 tablespoons of grated parmesan cheese. Carefully return the cooked chicken breasts to the pan and allow them to simmer in the sauce for an additional 3 minutes.
• Serve over cooked pasta and garnish with additional parmesan cheese. As an alternative, you could serve it with some bread for dipping in the sauce and a nice side salad. If you would like to keep it low carb and gluten-free, try serving it over zucchini noodles or spaghetti squash.

AIR FRIED CHICKEN PARM WITH FRESH TOMATO SAUCE

Steps:

• Slice the chicken breast into 4 pieces.
• Combine the egg whites and milk in a shallow bowl.
• Add the breadcrumbs to another shallow bowl.
• Dip each piece of chicken into the egg mixture, followed by the breadcrumbs.
• Spray the basket of the air fryer with olive oil spray and add 2 pieces of the chicken (or all 4 if they fit).
• Spray the tops with more olive oil spray.
• Air fry at 390 for 10 minutes, flipping halfway.
• Remove the cooked chicken from the air fryer and set aside.
• Finely dice the onion. Finely mince the garlic.
• Add olive oil spray to a frying pan, and heat over medium.
• Add the onion and cook for 5 minutes or until tender. Add the minced garlic and cook for 1 minute.
• Add the tomatoes to the pan, and cook for 10 minutes or until they break down and release their juices.
• Add the salt and oregano. Stir frequently, and break the tomatoes with your spoon.
• Taste for seasoning. Stir in the fresh basil.
• Spread a layer of the pan sauce on the bottom of a casserole dish.
• Add the cooked chicken cutlets, and top them with more sauce.
• Add the cheese on top. Spray with more olive oil.
• Bake at 375 for 20 minutes or until the cheese is melted. Broil for 2-3 minutes if desired.