Summer Chicken Sauté With Tomato Basil Sauce Recipe Epicuriouscom

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CHICKEN WITH LEMON-BASIL SAUCE



Chicken with Lemon-Basil Sauce image

An easy Chicken with Lemon-Basil Sauce recipe

Categories     Chicken     Poultry     Sauté     Quick & Easy     Low/No Sugar     Lemon     Basil

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons olive oil
4 skinless boneless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or 1 tablespoon dried

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per side. Transfer chicken to platter; tent with foil.
  • Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper.
  • Spoon sauce over chicken and serve.

SUMMER CHICKEN SAUTé WITH TOMATO-BASIL SAUCE



Summer Chicken Sauté with Tomato-Basil Sauce image

Categories     Chicken     Tomato     Sauté     Low Carb     Basil     Summer     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

1 tablespoon olive oil
2 skinless boneless chicken breast halves
1 shallot, chopped
1 1/2 cups chopped seeded tomatoes
1/4 cup dry white wine
1 tablespoon drained capers
1 teaspoon brine reserved
2 tablespoons chopped fresh basil

Steps:

  • Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add chicken to skillet and cook until golden and cooked through, about 5 minutes per side. Transfer to plate. Add chopped shallot to same skillet; sauté 30 seconds. Stir in tomatoes, white wine, capers, and caper brine. Boil until tomatoes release juices, about 4 minutes. Stir in chopped basil. Season sauce with salt and pepper. Return chicken to skillet. Cook until warmed through, spooning sauce over chicken, about 1 minute. Transfer chicken with sauce to 2 plates.

SUMMER BRAISED CHICKEN WITH TOMATOES



Summer braised chicken with tomatoes image

A simple light casserole with cannellini beans, basil and green chilli served with gluten-free Parmesan cornmeal

Provided by Lucy O'Reilly

Categories     Main course

Time 1h15m

Number Of Ingredients 14

2 tbsp olive oil
3 banana shallots , finely sliced
4 chicken legs
300ml gluten-free chicken stock
2 large garlic cloves , peeled but left whole
a few lemon thyme sprigs
400g cherry tomato
3 plum tomatoes , quartered
400g can cannellini bean , drained and rinsed
1 green chilli , finely sliced
175g quick-cook fine polenta
85g finely grated parmesan
knob of butter
small bunch basil , leaves picked and torn, to serve

Steps:

  • Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat. Throw in the shallots and soften, then remove and set aside. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over. Return the shallots to the dish, pour over the stock and add the garlic, thyme, tomatoes, beans and chilli. Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through. Remove the lid and cook for 10 mins more to reduce the sauce.
  • Meanwhile, pour the polenta into 700ml boiling water while whisking. Cook for 2 mins (or according to pack instructions). Season generously, remove from the heat and stir through the Parmesan and butter. Serve the polenta with the chicken on top, scattered with basil.

Nutrition Facts : Calories 665 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.4 milligram of sodium

CHICKEN IN TOMATO-BASIL CREAM SAUCE



Chicken in Tomato-Basil Cream Sauce image

This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. -Rachel Kowasic, Connellsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
3 teaspoons butter, divided
8 plum tomatoes, seeded and chopped
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
1 cup uncooked whole wheat orzo pasta
1 cup evaporated milk
1/2 cup loosely packed basil leaves, julienned
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer., Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.

Nutrition Facts : Calories 417 calories, Fat 12g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein. Diabetic Exchanges

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

SUMMER CHICKEN SAUTE WITH TOMATO-BASIL SAUCE



Summer Chicken Saute With Tomato-Basil Sauce image

Make and share this Summer Chicken Saute With Tomato-Basil Sauce recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
4 boneless skinless chicken breast halves
2 shallots, chopped
3 cups chopped seeded tomatoes
1/2 cup dry white wine
2 tablespoons drained capers
2 teaspoons brine (RESERVED)
4 tablespoons chopped fresh basil

Steps:

  • Heat olive oil in a heavy medium skillet over medium-high heat.
  • Sprinkle chicken breast halves with salt and pepper.
  • Add chicken to skillet and cook until golden brown about 5 minutes per side.
  • Add chopped shallot to same skillet; saute 30 seconds.
  • Stir in tomatoes, white wine, capers, and caper brine.
  • Boil until tomatoes release juices about 4 minutes.
  • Stir in chopped basil.
  • Return chicken to skillet and cook until warmed through.
  • Spoon sauce over chicken.

Nutrition Facts : Calories 164.7, Fat 5.7, SaturatedFat 0.9, Cholesterol 45.6, Sodium 142.5, Carbohydrate 5.4, Fiber 1.2, Sugar 2.6, Protein 19.2

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