CHICKEN BREASTS WITH TOMATO BALSAMIC SAUCE
Quick sautéing a chicken breast and making a pan sauce is an easy way to put dinner on the table on any busy weeknight. Sweet and acidic tomatoes and balsamic vinegar blend so well together and deglaze your skillet so nicely that there will be very little clean up at the end of dinner too.
Provided by Anne Symes
Categories Entrées
Time 25m
Number Of Ingredients 13
Steps:
- Season the chicken breasts with salt and freshly ground black pepper.
- Pre-heat a skillet over medium-high heat. Add the olive oil and butter sear chicken breast until nicely browned, about 6 to 8 minutes on each side. Remove chicken from the pan and cover with foil.
- Add the shallots and crushed garlic to the skillet and sauté for a few minutes, until lightly browned. Add the balsamic vinegar and deglaze the pan by scraping up any brown bits on the bottom of the pan. Add the honey, brown sugar and mustard. Bring the mixture to a boil for 2 to 3 minutes, until the sauce starts to reduce and thicken. Add the chicken stock and tomatoes and gently simmer over medium heat for 5 to 10 minutes.
- Add the thyme, season to taste with salt and freshly ground black pepper and then return the chicken and any juice on the resting plate to the skillet. Turn the chicken in the sauce to coat it in the glaze and simmer for a few more minutes to re-heat the chicken. Season the sauce to taste with salt and freshly ground black pepper. Remove the chicken from the skillet and serve with the sauce poured on top. Garnish with a sprig or two of thyme.
Nutrition Facts : Calories 584 kcal, Carbohydrate 47 g, Protein 52 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 161 mg, Sodium 590 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
TOMATO BALSAMIC CHICKEN
I came up with this saucy chicken during a particularly busy holiday season. As new parents, my husband and I both appreciate having a go-to dinner that's easy, homemade and delicious. -Anne Colvin, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours., Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture., Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 235 calories, Fat 11g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 433mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN WITH FRESH TOMATO-BALSAMIC SAUCE
Chicken is always a dinner winner. This healthy one-pan chicken dish combines fresh tomato and balsamic vinegar for an easy dinner idea.
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle chicken with 1/2 teaspoon rosemary, 1/4 teaspoon salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook just until browned and cook through, 2-3 minutes per side. Transfer chicken to platter and keep warm.
- Add shallots and garlic to same skillet; cook over medium heat, stirring, until softened, about 2 minutes. Add vinegar; cook, stirring with wooden spoon and scraping up any brown bits from bottom of pan, until vinegar evaporates.
- Stir in tomatoes, broth, capers, lemon zest, remaining 1 1/2 teaspoons rosemary, and remaining 1/4 teaspoons salt. Cook, stirring frequently, until tomatoes are softened, about 3 minutes. Return chicken and any accumulates juices to skillet; heat through.
Nutrition Facts : Calories 113 kcal
BALSAMIC CHICKEN AND FRESH MOZZARELLA
This is great. Sometimes we make this into sandwiches and I always scale down the servings. Time does not include marinating.
Provided by Becca Bricker
Categories Chicken Breast
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
- Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
- Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!
BALSAMIC CHICKEN WITH SPINACH AND FRESH TOMATO
Fresh & easy, tweak as you like. As mentioned below, I serve it over egg noodles. Recipe from Check Your Health courtesy of Chef Bryan Wolley.
Provided by Emily Han
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet and coat the bottom with just enough olive oil (about 2 Tbsp).
- Saute garlic, dried basil, and onion until fragrant.
- Flatten chicken breasts to 1/2 inch thick. Sprinkle with salt and pepper, sesar each breast side for about 6 minutes or until done.
- When you have about 5 minutes left, add the tomatoes, vinegar and wine.
- Allow to cook down for last 5 minutes.
- Place a cup of spinach onto a plate, followed by the tomato reduction and then top off with the chicken.
- Alternatively, toss spinach in the pan and stir for a minute or two, and serve skillet contents on top of egg noodles (our favorite way to eat it!).
PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE
This is a low-carb recipe that is absolutely delicious, rich, with so much flavor. I've served it to guests and it is elegant and gets rave reviews every time. Enjoy! Season with love! Recipe origin: www.peaceloveandlowcarb.com
Provided by KitchenMistress
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper and let rest.
- In a small skillet, saute onions in the butter until they are golden brown (carmelized).
- In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
- While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
- Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
- Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
- Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
- Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
- Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.
Nutrition Facts : Calories 770.7, Fat 60.7, SaturatedFat 27.4, Cholesterol 224.4, Sodium 502.2, Carbohydrate 10.8, Fiber 1.7, Sugar 5.5, Protein 46.2
CHICKEN WITH FRESH TOMATO SAUCE
Make and share this Chicken with Fresh Tomato Sauce recipe from Food.com.
Provided by charlened
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat the oil in a nonstick skillet.
- sprinkle both sides of the chicken with the rosemary and salt and add to the skillet.
- saute the chicken until browned and cooked through and remove to platter.
- then add the shallot and garlic to the same skillet.
- cook 2 minutes till softened, add the vinegar and stir to scrape up browned bits.
- cook till almost evaporated.
- stir in tomatoes and chicken broth, bring to a boil.
- reduce heat and simmer uncovered until the tomatoes just begin to soften, abouth 3 minutes.
- stir in basil, spoon sauce over chicken.
Nutrition Facts : Calories 180, Fat 4.5, SaturatedFat 0.9, Cholesterol 75.5, Sodium 482.6, Carbohydrate 7, Fiber 1.2, Sugar 4.3, Protein 26.5
TOMATO BALSAMIC CHICKEN WITH SPINACH AND COUSCOUS
This recipe is relatively easy and quick, and makes for easy clean-up--only uses 1 pan! It's pretty much a meal in itself, although it's good with a side of asparagus if you're in a veggie-intense mood.
Provided by mfigler80
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash spinach leaves a few minutes ahead of time and allow to dry in a salad-spinner or colander.
- Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
- Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.
- *A few pointers:.
- I use either thin-sliced chicken or pound the chicken so it's about a 1/2 inch thick. It cooks much more evenly that way. This recipe is also tasty with a dash or two of dried basil and rosemary and a few turns of fresh ground black pepper added to the vinegar/tomato mixture. The prep time of this recipe includes washing the spinach, cooking the couscous and pounding the chicken.
Nutrition Facts : Calories 185.7, Fat 5.2, SaturatedFat 0.9, Cholesterol 65.8, Sodium 131.1, Carbohydrate 5.7, Fiber 1.9, Sugar 2, Protein 28.9
CHICKEN WITH BALSAMIC TOMATO SAUCE AND GOAT CHEESE
Make and share this Chicken With Balsamic Tomato Sauce and Goat Cheese recipe from Food.com.
Provided by Dwynnie
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Cook the bacon until some of the fat is rendered and add the onions. Cook until the bacon is crispy and the onions are just caramelized. Add the garlic and cook for another 30 seconds to 1 minute.
- Remove the pan from the burner. Add the cans of tomatoes, the oregano, basil, parsley, balsamic vinegar, and sugar to the bacon, onions, and garlic. Mix to blend well. (Sauce can be prepared ahead of time and saved in the refrigerator).
- Put the chicken in a glass baking dish. Pour the sauce over the chicken.
- Bake for 30 minutes.
- Sprinkle the goat cheese over the chicken and bake for another 30 minutes.
- Serve over pasta with the sauce.
Nutrition Facts : Calories 460.1, Fat 24.9, SaturatedFat 10.9, Cholesterol 117.2, Sodium 668.9, Carbohydrate 21.6, Fiber 4.2, Sugar 9.8, Protein 37.8
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- Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about 1/4 inch. Sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
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