Summer Chicken Saute With Tomato Basil Sauce Food

GARLIC BASIL CHICKEN WITH TOMATO BUTTER SAUCE

Steps:

• Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
• Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions.
• Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side - the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside.
• Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes.
• Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

CHICKEN BREASTS WITH TOMATO-BASIL SAUCE

Steps:

• Season the chicken breasts on both sides with salt and pepper. Dredge in the flour and shake off any excess.
• Combine the oil and 1 T. of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once, for 4 to 5 minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.
• Add the shallot and garlic to the hot pan; saute for 1 minute, then add the vinegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. Add the chicken broth and tomatoes and cook for 1 to 2 minutes, until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining 2 T. butter and salt and pepper to taste. Stir until the butter is incorporated into the sauce.
• Place a chicken breast on each plate and pour the sauce over. Serve at once.

SUMMER CHICKEN SAUTE WITH TOMATO-BASIL SAUCE

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.

CHICKEN BREAST WITH TOMATO OLIVE SAUCE

Steps:

• Mix basil, garlic powder, thyme and pepper and rub into both sides of chicken. Cover and let stand for 30 minutes.
• Melt 2 Tbs. butter and olive oil in a heavy skillet over high heat. Add chicken and saute until golden brown, about 5 minutes per side. Transfer to plate.
• Melt 3 Tbs. butter in heavy skillet over medium-high heat. Add onion and saute until softened.
• Add garlic and tomatoes and cook 2 minutes.
• Add olives and cook 5 minutes more, stirring frequently.
• Season with salt and pepper to taste and serve over chicken breasts.

CHICKEN IN TOMATO-BASIL CREAM SAUCE

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.

THAI CHICKEN SAUTE WITH BASIL & MANDARINS

Steps:

• In a medium saucepan, bring water to boil. Add noodles, cover and remove from heat. Allow 10 - 15 minutes for softening, then drain. Set aside.
• In a large skillet, heat oil. Add onions and sambal olek. Saute until onions are slightly transparent.
• To the onions add red peppers, carrots and garlic. Continue to saute until peppers are just beginning to soften.
• Add chicken, basil, salt and pepper. Stir until chicken is heated through.
• Add orange pieces and the drained noodles. Toss gently until heated through.