Chicken With Garlic Tomato Sauce Food

SKILLET CHICKEN IN GARLIC TOMATO SAUCE

Steps:

• Generously season your chicken breasts with salt and pepper on both sides. Heat the olive oil in a large, deep skillet or pan over medium to medium-high heat. Add the chicken breasts to the pan and cook for about 5 minutes per side, or until juices run clear, turning a nice golden brown. Once cooked, reduce the heat to low and carefully remove chicken from pan and set aside.
• Make sure that you have reduced the heat to low, then add the minced garlic to the same pan with the oil. Cook the garlic for 1 minute, then slowly add the crushed tomatoes to the pan, then add the dried basil and cayenne pepper. Slowly increase the heat to bring the sauce to a simmer. Keep the sauce at a simmer so that it does not splatter. Simmer for 5 minutes, stirring occasionally. Whisk in the butter until melted, then whisk in 2 tablespoons of grated parmesan cheese. Carefully return the cooked chicken breasts to the pan and allow them to simmer in the sauce for an additional 3 minutes.
• Serve over cooked pasta and garnish with additional parmesan cheese. As an alternative, you could serve it with some bread for dipping in the sauce and a nice side salad. If you would like to keep it low carb and gluten-free, try serving it over zucchini noodles or spaghetti squash.

CHICKEN WITH GARLIC-TOMATO SAUCE

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

TOMATO GARLIC CHICKEN

Steps:

• In a large bowl, combine garlic and salt; let stand for 15-20 minutes. Add potatoes and 2 tablespoons oil. , In a greased 13-in. x 9-in. baking dish, layer the potato mixture, onion, chicken and tomatoes. Sprinkle with basil. Drizzle with remaining oil. , Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until chicken juices run clear and potatoes are tender.

CHICKEN WITH GARLIC-TOMATO SAUCE

Steps:

• Season chicken with salt and pepper to taste.
• Brown chicken with olive oil until cooked through.
• Remove chicken and set aside for later.
• In same pan, add garlic and wine. Simmer for 3 minutes.
• Add onions and green peppers. Cook covered until onions and peppers are tender.
• Add tomatoes, tomato sauce, and chicken. Stir.
• Simmer covered until all flavors combine.
• Enjoy!

CHICKEN WITH ROSEMARY, GARLIC, AND TOMATO SAUCE

Steps:

• Lightly season the chicken with salt and pepper. Place the chicken and rosemary in a sealed container or resealable bag. Refrigerate for at least 6 hours, or up to overnight.
• Thirty minutes before cooking, remove the chicken from the refrigerator. Reserve the rosemary.
• Place a large, deep cast-iron skillet that has a lid, or a Dutch oven, over medium-high heat. Add 1/4 cup of the olive oil and heat until hot. Working in 2 batches, sear the chicken for 4 to 5 minutes per side, or until golden brown. Transfer to a plate. If necessary, add up to another 1/4 cup olive oil between batches.
• Add the onion and garlic to the pan. Saute for 3 minutes, stirring occasionally and pressing down on the garlic cloves. Pour in the tomato sauce and stir constantly for 2 minutes.
• Add the wine, scraping the carmelized bits from the bottom of the pan with a wooden spatula or spoon. Reduce the heat to low and return the chicken to the pan. Partially cover the skillet with the lid and braise the chicken for 40 minutes, stirring occasionally. If the pan looks dry at any time, reduce the heat slightly and add some chicken stock or water.
• Add the rosemary and cook for an additional 20 minutes, or until the chicken is fork-tender. Transfer the chicken and sauce to a platter and serve.

CRISPY CHICKEN IN GARLICKY TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle the chicken with salt and pepper. Heat the oil in a large braiser or high-sided saute pan oven over medium-high heat. Add the chicken skin-side down and cook, undisturbed, until golden brown, 3 to 4 minutes. Remove the chicken to a plate.
• Reduce the heat to medium-low and add 1 tablespoon butter along with the onions, garlic and crushed red pepper. Cook, stirring often, until softened, about 5 minutes. Add the wine and simmer until reduced by about half, about 3 minutes. Add the tomatoes, olives, oregano and the remaining tablespoon butter and bring to a simmer; season with salt and pepper.
• Nestle the chicken in the sauce skin-side-up and transfer to the oven. Bake until the chicken is just cooked through, about 40 minutes. Sprinkle with the parsley and serve immediately.

CHICKEN WITH GARLIC - TOMATO SAUCE

Steps:

• Pepper the chicken both sides then in a large non-stick pan on medium - high heat brown chicken breasts in 1 teaspoon of olive oil.
• When done remove and keep warm.
• In same skillet saute Tomatoes and garlic adding a little more oil if needed for one minuite.
• Add Carrots saute for 2-3 minutes depending how done you would like them this may not be long enough.
• Combine the tomato sauce, broth, paste and rosemary stir well then add to the skillet then bring to a boil. Reduce heat return chicken to pan, cover& simmer for 10-12 minute serve over pasta.