Sauteed Chicken With White Wine And Tomatoes Recipes

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SAUTEED CHICKEN WITH TOMATO, THYME & WHITE WINE VINEGAR



Sauteed Chicken With Tomato, Thyme & White Wine Vinegar image

Make and share this Sauteed Chicken With Tomato, Thyme & White Wine Vinegar recipe from Food.com.

Provided by swissms

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts (6 to 8 ounces each)
table salt
ground black pepper
vegetable oil
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)
2 teaspoons tomato paste
1 cup low sodium chicken broth
3 tablespoons white wine vinegar
1 1/2 teaspoons light brown sugar
6 sprigs fresh thyme
2 tablespoons unsalted butter
table salt
ground black pepper

Steps:

  • Adjust oven rack to middle position; heat oven to 200 degrees.
  • Slice each chicken breast in half to form thin cutlets (easier if frozen for 10-15 minutes).
  • Season both sides of each cutlet with salt and pepper.
  • Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes.
  • Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds.
  • Transfer to large heatproof plate.
  • Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
  • Remove skillet from burner. Add 2 teaspoons oil, shallot, and tomato paste to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds.
  • Set skillet over medium-high heat and add chicken broth, vinegar, light brown sugar, and thyme; bring to simmer, scraping pan bottom to loosen browned bits.
  • Simmer until reduced to 1/2 cup, 6 to 7 minutes.
  • Remove from heat. Whisk in butter 1 tablespoon at a time. Adjust seasonings with salt and pepper; serve immediately with cutlets.

Nutrition Facts : Calories 220.7, Fat 9.8, SaturatedFat 4.4, Cholesterol 83.7, Sodium 117.7, Carbohydrate 3.3, Fiber 0.1, Sugar 2.1, Protein 28.7

CHICKEN SAUTé WITH WHITE WINE AND TOMATOES



Chicken Sauté With White Wine and Tomatoes image

Poulet Sauté à la Paysanne Provençale; from a 1940s cookbook,Portrait of a Beloved French Cook, bringing us the ultimate bonne femme,Clementine - and her mouthwatering recipes. (with a few changes)

Provided by Caroline Cooks

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
salt & freshly ground black pepper
3 tablespoons olive oil
1 tablespoon unsalted butter
1/4 cup onion, chopped
3/4 cup dry white wine
4 medium tomatoes, peeled, seeded, and chopped coarse
1 small garlic clove, chopped and mashed
2 tablespoons parsley, chopped
12 pitted black olives (sliced, if you prefer)

Steps:

  • Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
  • In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
  • Add onion and let it cook slowly until it is golden.
  • Add white wine, scraping up meat bits to incorporate, cover and cook until this is reduced by about half; about 20 minutes. Add tomatoes, garlic, and parsley, cook about 5 minutes to heat thoroughly.
  • DO NOT OVER-COOK at this point-tomatoes should be firm.
  • Just before serving, add a dozen pitted black olives.
  • Serve topped with sauce or with rice.

Nutrition Facts : Calories 324.7, Fat 16.1, SaturatedFat 3.9, Cholesterol 76.1, Sodium 202.2, Carbohydrate 8.2, Fiber 2.1, Sugar 4.1, Protein 28.7

CHICKEN WITH TOMATOES AND WINE



Chicken With Tomatoes and Wine image

This chicken is similar to hunter's style chicken, with tomatoes, optional mushrooms, and some wine. Use white or red wine in this flavorful dish.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h15m

Yield 4

Number Of Ingredients 11

2 to 2 1/2 pounds chicken thighs or leg quarters
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup extra virgin olive oil
1 cup chopped onion
Optional: 8 ounces sliced mushrooms
1 clove garlic (minced)
1/2 cup chicken stock
1 bay leaf
1 (14.5 ounces) can tomatoes (diced)
1/2 cup dry white wine or red

Steps:

  • Gather the ingredients.
  • Season the chicken with kosher salt and freshly ground black pepper.
  • Place a Dutch oven or large saucepan over medium heat. Add the olive oil. When the oil is hot, add the chicken pieces and cook, turning frequently, until golden brown. Remove the chicken and pour off most of the oil.
  • Add the onion to the skillet and cook, stirring, for about 3 minutes. Add the mushrooms, if using, and continue cooking until the mushrooms are tender and onions are lightly browned. Add the garlic and cook for 1 minute longer.
  • Return the chicken pieces to the pan. Pour in the 1/2 cup chicken broth and bay leaf; cover and simmer for 20 minutes.
  • Add the tomatoes and wine and simmer, uncovered, for 30 minutes longer, or until the chicken is tender and cooked through.
  • Serve this easy skillet chicken recipe with rice or noodles and a tossed salad, and be sure to offer crusty bread or rolls with this dish.
  • Enjoy!

Nutrition Facts : Calories 961 kcal, Carbohydrate 23 g, Cholesterol 213 mg, Fiber 4 g, Protein 73 g, SaturatedFat 13 g, Sodium 977 mg, Fat 62 g, ServingSize 4 portions (4 servings), UnsaturatedFat 44 g

SAUTEED CHICKEN WITH WHITE WINE AND TOMATOES



Sauteed Chicken with White Wine and Tomatoes image

Provided by Samuel Chamberlain

Categories     Chicken     Olive     Tomato     Sauté     Dinner     White Wine     Winter

Number Of Ingredients 8

1 4-lb Chicken
1/4 cup olive oil
1 tablespoon onion, finely chopped
1/2 cup dry white wine
4 medium-sized tomatoes, peeled, seeded, chopped coarse
1 clove garlic, chopped adn mashed
1 tablespoon finely minced parsley
12 black Italian olives, pitted

Steps:

  • Have a 4-pound chicken cut into serving pieces, wipe them dry, season them with salt and pepper, and dip them lightly in flour. In a broad sauté or frying pan brown them on all sides in 1/4 cup of hot olive oil. Add 1 tablespoon of finely chopped onion and let it cook slowly until it is golden. Add 1/2 cup of dry white wine and cook until this is reduced by about half. Then add 4 medium-size tomatoes, peeled, seeded, and chopped coarse, 1 small clove of garlic, chopped and mashed, and 1 tablespoon of finely minced parsley. Cover the pan and cook the chicken slowly for 15 to 20 minutes. Five minutes before it is done, add a dozen pitted black Italian olives. Serve with steamed potatoes.

WHITE WINE GARLIC CHICKEN



White Wine Garlic Chicken image

This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. -Heather Esposito, Rome, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 cups sliced baby portobello mushrooms (about 6 ounces)
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup dry white wine or reduced-sodium chicken broth

Steps:

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

BRAISED CHICKEN WITH WHITE WINE, TOMATOES, AND PEAS



Braised Chicken with White Wine, Tomatoes, and Peas image

Aromatic simmered chicken hits the right notes for dinner on a cold evening. Grape tomatoes, peas, and some lemon juice offer welcome brightness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 45m

Number Of Ingredients 9

2 cups long-grain white rice
12 boneless, skinless chicken thighs (3 1/2 pounds total)
Coarse salt and ground pepper
2 tablespoons olive oil
1 cup dry white wine, such as Sauvignon Blanc
1 tablespoon fresh thyme leaves, plus sprigs for garnish
1 box (10 ounces) frozen peas
1 pint grape tomatoes, halved
2 tablespoons fresh lemon juice

Steps:

  • In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
  • While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
  • Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for Chicken Fried Rice, up to 1 day.
  • Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.

Nutrition Facts : Calories 532 g, Fat 12 g, Fiber 4 g, Protein 47 g

CHICKEN SAUTé WITH WHITE WINE



Chicken Sauté with White Wine image

Provided by James Beard

Categories     Wine     Chicken     Poultry     Sauté     White Wine     Spring     House & Garden

Yield Serves 4

Number Of Ingredients 6

3 1/2 to 4 pound chicken, quartered
Flour (optional)
4-6 tablespoons butter
Salt, freshly ground pepper
1 cup white wine (Pouilly Fuissé or White Pinot)
Garnish: chopped parsley or chives

Steps:

  • Brown the chicken pieces in the butter, turning each piece to color evenly. When browned, season to taste with salt and pepper and add 1/2 to 3/4 cup white wine. Reduce heat and continue cooking until chicken is tender. You may cover the pan during part of the cooking time, which speeds the process, or cook uncovered. Any additional flavorings that you choose may be added during the cooking and the chicken pieces should be turned over once or twice to bathe them thoroughly in the flavorings and juices. When the chicken is tender and cooked, remove it to a hot platter. Rinse the pan with a little additional wine and let it cook down with the juices for a few minutes. Pour pan juices over the chicken and garnish with a little parsley or chives.
  • Drink the same wine you used in the cooking: Pouilly Fuissé, Meursault, or White Pinot from California.

CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
4 teaspoons grated Parmesan cheese

Steps:

  • In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

SAUTéED CHICKEN WITH GREEN OLIVES AND WHITE WINE



Sautéed Chicken With Green Olives and White Wine image

In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts. That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.

Provided by Mark Bittman

Categories     dinner, easy, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
4 leg-thigh pieces chicken, cut in 2, or 8 thighs
Salt and freshly ground black pepper
2 cups white wine
1 cup cracked green olives
1 lemon, thinly sliced, seeds removed
1/2 cup broken walnut pieces
1/4 cup coarsely chopped parsley leaves, for garnish

Steps:

  • Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.
  • With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
  • When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 608 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN WITH WHITE WINE, ONIONS AND HERBS



Chicken With White Wine, Onions and Herbs image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Number Of Ingredients 7

Chicken breasts
Onions
Butter
White wine
Bay leaves
Thyme
Parsley

Steps:

  • In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
  • Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
  • Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
  • Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
  • Adjust seasoning. Garnish: Chopped fresh thyme.

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