Chicken With Crème Fraîche And Cherry Tomatoes Food

EASY CREAMY CHICKEN IN TOMATO SAUCE

Steps:

• Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
• Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
• Heat a large frying pan over medium-high heat.
• Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
• In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
• Pour in the passata/tomatoes and cream.
• Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
• Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
• Top with basil and serve.

SAUTEED CHICKEN WITH CHERRY TOMATOES

Steps:

• Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
• Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
• Scoop chicken out onto a platter and serve with rice or over mashed potatoes.

CREAMY SKILLET TOMATO SPINACH CHICKEN BREASTS

Steps:

• Slice through the middle of each chicken breast to make 2 thinner pieces and season generously with sea salt and black pepper.
• Pan fry in olive oil over a medium high heat in a large skillet for around 4-5 minutes per side. Cook until there is a nice golden brown sear on both sides, the chicken is cooked through to the middle and the juices run clear.
• Set the chicken aside on a plate and cover with foil while you make the sauce.
• Add the wine to the same skillet without cleaning it and scrape up all the bits from the chicken. Let the wine bubble away for a couple of minutes.
• Add the minced garlic, chicken stock, chopped sundried tomatoes and cherry tomatoes then allow to simmer on a low heat to let the flavors come together for 2-3 minutes. Simmer until the cherry tomatoes start to burst.
• Stir in the heavy cream and the grated parmesan cheese. Mix gently until it has melted into the sauce.
• Finally stir through the baby spinach until it has just wilted.
• Place the chicken pieces back in the sauce to gently reheat for a moment or two.
• Serve immediately

CREME FRAICHE CHICKEN

Steps:

• In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear.
• Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.
• When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.

CHICKEN WITH CRèME FRAîCHE AND CHERRY TOMATOES

Steps:

• First of all set a saucepan of boiling water, add a dash of lemon juice and olive oil. Add the rice and then add a few strands of saffron to impart an added delicate flavour.
• Next, heat a dash of oil in a frying pan.
• Carefully place the chicken in the pan and cook on a medium heat until chicken in browned on all sides (approx 2 mins). Stir in the garlic and the pesto and cook for another minute.
• Add the cherry tomatoes, sun dried tomatoes and cook until they start to soften (approx 3 minutes), stirring continuously.
• When the chicken is nearly cooked through, add the crème fraîche or yoghurt and stir through. Season with salt and pepper to taste.
• Continue to stir for another couple of minutes until the temperature has risen again, the sauce in simmering and the chicken is cooked.
• Serve immediately with rice.

HONEY, MUSTARD & CRèME FRAîCHE BAKED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
• Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

CREAMY PESTO CHICKEN WITH ROASTED TOMATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
• Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
• Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

CHICKEN WITH TOMATOES AND TARRAGON

Steps:

• Place washed chicken in a baking dish.
• In a large bowl, combine the rest of the ingredients.
• Pour over the chicken, cover tightly and refrigerate overnight (or at least 2 hours).
• Preheat oven to 350 degrees F.
• Pour off marinade into a skillet and cook it down to about half of its volume.
• Pour reduced sauce over chicken and bake, covered for about 30 minutes; uncover and bake another 15 minutes.

CREAMY MUSTARD & TARRAGON CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
• Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.

SUMMER-IN-WINTER CHICKEN

Steps:

• Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.
• Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften. Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.