Tuscan Chicken With Popped Cherry Tomatoes Food

TUSCAN CHICKEN WITH CHERRY TOMATOES

Steps:

• Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.
• Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.
• Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.

TUSCAN CHICKEN WITH POPPED CHERRY TOMATOES

Steps:

• 1. Make a brine 2 days before you intend to cook your chicken. Put cup of kosher salt in a large stock pot (like you use to cook spaghetti or sauce) Add water and 3 cloves of minced garlic (save 4th for sauce) Chop up at least half of the bunch of basil and add to water. If you have any other fresh herbs like tarragon and rosemary add them to the mix as well. Add lemon juice. Let sit in covered pot for at least two days, stirring once a day.
• 2. Turn on gas grill or ready a charcoal grill. Empty pot of all liquid into a strainer to catch chicken. Wipe down chicken and place on grill on medium high flame and cook on each side until golden grill marks. It can be 95% done at 145 Degrees F, place in a pan and cover tightly with foil or use a lid. Chicken will continue to cook as it rests in pan and temp should be 160/165 Degrees F internally. Next grill all zucchini until tender and have grill marks on both sides. Let cool and slice the rounds into half. You can cut your chicken into smaller pieces or leave whole. Lay them in pan and add zucchini halves across the chicken. Chiffonade some of the fresh basil for decorative touch to sprinkle on chicken.
• 3. Melt butter in pan, add white wine, cherry tomatoes cooking over medium low heat and stirring until the tomatoes cook and pop. You can also add more lemon juice if you like or replace white wine with all lemon juice, your choice. Add pinches of salt and black pepper to taste. Pour over chicken and zucchini, sprinkle on chiffonade basil and enjoy!

CREAMY TUSCAN CHICKEN WITH CHERRY TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat. Add chicken, and season with salt, pepper, and oregano. Cook until browned, and no longer pink in the middle, about 8 minutes per side. Remove from skillet and set aside.
• Melt the butter in the same skillet over medium heat. Add minced garlic and cook for about 1 minute. Stir in cherry tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, then add spinach and cook until spinach wilts.
• Stir in heavy cream and Parmesan and bring to a simmer. Reduce heat to low, simmering until sauce is slightly reduced and thickened a bit, about 3 minutes. Add chicken back to the pan, and cook until heated through, 6 to 7 minutes.
• Serve with an additional sprinkle of Parmesan on top, and crusty bread to dip in the sauce.

TUSCAN CHICKEN

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

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.

TUSCAN CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper., In a large skillet over medium heat, cook and stir the garlic, rosemary, sage and thyme in oil for 1 minute. Add chicken; cook for 5-6 minutes on each side or until chicken juices run clear.