Summer Chicken Sauté With Tomato Basil Sauce Recipes

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TOMATO CHICKEN SAUTE



Tomato Chicken Saute image

My all time favorite chicken recipe! The wine and lemon give this such great flavor. Recommend serving with rice pilaf.

Provided by ursie639

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breasts
salt (to taste)
pepper (to taste)
1 cup all-purpose flour
3 tablespoons clarified butter
1/4 cup white onion (diced)
1 tablespoon garlic (minced)
3/4 cup dry white wine
1 tablespoon lemon juice
1 1/2 cups tomatoes (peeled, seeded, diced)
1 cup chicken stock
6 basil leaves (chiffonade)

Steps:

  • Pound the chicken flat to achieve an even layer and to promote even cooking.
  • Dredge in flour with salt and pepper to taste.
  • Heat a large saute pan over medium-high heat. Add the clarified butter and heat through. Saute the breasts in the butter, browning them on both sides. Remove the breasts from the pan and hold in a warm place.
  • Add the onions to the pan and saute until translucent. Add the garlic and saute for 1 minute.
  • Deglaze the pan with the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
  • Add the tomato and chicken stock. Simmer to combine the flavors; reduce the sauce to the desired consistency.
  • Add the basil to the sauce and return the chicken breasts for reheating. Adjust the seasonings and serve chicken breasts with a portion of the sauce.

Nutrition Facts : Calories 518.2, Fat 23.3, SaturatedFat 9.6, Cholesterol 117.5, Sodium 185.5, Carbohydrate 31.7, Fiber 1.9, Sugar 3.8, Protein 36.1

CHICKEN BREASTS WITH TOMATO-BASIL SAUCE



Chicken Breasts With Tomato-Basil Sauce image

This quick, easy and delicious dish is perfect for after-work or any busy day. This goes really well with garlic mashed potatoes. Adapted from The Marshall Field's Cookbook.

Provided by Hey Jude

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
salt, to taste
fresh ground black pepper, to taste
1/4 cup flour
1 tablespoon olive oil
3 tablespoons butter, at room temp
1 shallot, minced
2 garlic cloves, minced
2 tablespoons balsamic vinegar
3/4 cup chicken broth
16 grape tomatoes, halved
1/4 cup fresh basil, thinly sliced

Steps:

  • Season the chicken breasts on both sides with salt and pepper. Dredge in the flour and shake off any excess.
  • Combine the oil and 1 T. of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once, for 4 to 5 minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.
  • Add the shallot and garlic to the hot pan; saute for 1 minute, then add the vinegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. Add the chicken broth and tomatoes and cook for 1 to 2 minutes, until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining 2 T. butter and salt and pepper to taste. Stir until the butter is incorporated into the sauce.
  • Place a chicken breast on each plate and pour the sauce over. Serve at once.

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