Chicken Pomodoro Recipe 45 Food

CHICKEN POMODORO

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.

CREAMY CHICKEN POMODORO

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.

MY CHICKEN POMODORO

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.

CHICKEN PARMESAN POMODORO

Steps:

• Thin chicken breasts to 1/2 inch either by cutting down or using a meat mallot.
• In a ziplock bag, combine 1/4 cup olive oil, rosemary, balsamic vinegar, worstershire and chicken breasts. Shake to cover and remove excess air. Place in refrigerator to marinade at least 1 hour (overnight is better).
• In a Saute pan combine 1/4 cup olive oil shallots and garlic. Saute for 5 minutes.
• Add diced tomatoes, and tomatoe paste & simmer 20 min add fresh diced basil and simmer an additional 3 minutes.
• Remove from heat, place in food processor or blender and puree for 3-5 seconds. Replace in saute pan over low heat until chicken is ready.
• Cook lingune seperately. Toss with 1tsp olive oil.
• Preheat Broiler.
• Place chicken in hot frying pan with all marinade ingredients. Sear both sides (1 minute on each side).
• Cake top of chicken with parmesan cheese and Thyme.
• Broil Chicken in melted butter 4-6 inches from heat, 3-4 minutes or till parmesan cheese is golden. Turn chicken over, cake other side with parmesan cheese and Thyme and broil for an additional 3-4 minutes or till chicken is done.
• Remove from heat. Brush just enought pomodoro sauce over the chicken to cover, sprinkle with mozzeralla cheese and broil until cheese is melted and slightly crisp.
• Serve with sauce over noodles.

CHICKEN POMODORO(COOK'S COUNTRY)

Steps:

• 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
• 2. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and 1/4 teaspoon salt and bring to boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
• 3. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over pasta.