White Cooked Chicken And Tomatoes Food

EASY CHICKEN IN TOMATO SAUCE

Steps:

• Heat large skillet on medium high heat.
• While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.
• Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.
• Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).
• Reduce heat of skillet to medium. Add one tablespoon of olive oil. Add onion and saute until translucence. 3-4 minutes. Add chopped garlic and cook an additional minutes.
• Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet. Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.
• Prepare pasta or rice according to package directions and serve with sauce and chicken. Sprinkle with grated parmesan if desired.

SIMPLE CHICKEN AND TOMATOES SKILLET WITH GARLIC AND CAPERS

Steps:

• Lightly pound the chicken breasts to an even thickness. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy-bottomed skillet, heat 1 tablespoon olive oil over medium high. Once hot, add the chicken breasts, top-side down, and let cook undisturbed for 4 minutes, until lightly browned. Flip and cook an additional 4 minutes. Turn again and continue cooking 3 to 5 additional minutes, flipping every few minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The total cooking time will vary depending upon the thickness of your chicken. Remove to a plate and cover to keep warm.
• Without wiping the pan, reduce the skillet heat to medium. Add the remaining tablespoon olive oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks. Add the garlic and let cook 30 seconds until fragrant, then add the tomatoes, capers, red wine vinegar, honey, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the pan. Sprinkle with fresh parsley and serve.

CHICKEN SAUTé WITH WHITE WINE AND TOMATOES

Steps:

• Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
• In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
• Add onion and let it cook slowly until it is golden.
• Add white wine, scraping up meat bits to incorporate, cover and cook until this is reduced by about half; about 20 minutes. Add tomatoes, garlic, and parsley, cook about 5 minutes to heat thoroughly.
• DO NOT OVER-COOK at this point-tomatoes should be firm.
• Just before serving, add a dozen pitted black olives.
• Serve topped with sauce or with rice.

CHICKEN WITH PEPPERS AND TOMATOES

Steps:

• Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
• Follow package instructions.

PAN-COOKED CHICKEN WITH TOMATOES AND SHALLOTS

Steps:

• To prepare sauteed tomatoes and shallots:.
• Heat oil in heavy-bottomed medium skillet over medium-high heat. Add shallots and cherry tomatoes, and cook for 1 minute. Add 1/8 teaspoon salt, pepper, red pepper flakes, pine nuts and vinegar.
• Reduce heat to medium, and cook for 4 minutes, until tomatoes are soft and slightly wrinkled.
• Remove from heat, and cool to room temperature, until ready to serve with chicken. Stir in basil.
• To prepare dish:.
• Heat oil in heavy-bottomed medium skillet over medium-high heat. Season chicken lightly with salt and pepper. Add to skillet, skin side down. Cook 5 minutes. Turn skin-side up, and cook another 5 minutes. Remove chicken from skillet.
• Add wine to skillet, and scrape up browned bits with wooden spoon. Add broth, and bring to a simmer. Return chicken to skillet. Cover and cook chicken for 13 to 15 minutes on one side; turn over and cook another 13 minutes on second side.
• Remove chicken from skillet. Turn heat to high, and reduce pan juices slightly, about 1 minute.
• To serve, arrange chicken on plates. Spoon skillet juices over chicken and pass Tomatoes and Shallots separately.

CHICKEN WITH TOMATO & OLIVES

Steps:

• Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
• Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.

SAUTEED CHICKEN WITH WHITE WINE AND TOMATOES

Steps:

• Have a 4-pound chicken cut into serving pieces, wipe them dry, season them with salt and pepper, and dip them lightly in flour. In a broad sauté or frying pan brown them on all sides in 1/4 cup of hot olive oil. Add 1 tablespoon of finely chopped onion and let it cook slowly until it is golden. Add 1/2 cup of dry white wine and cook until this is reduced by about half. Then add 4 medium-size tomatoes, peeled, seeded, and chopped coarse, 1 small clove of garlic, chopped and mashed, and 1 tablespoon of finely minced parsley. Cover the pan and cook the chicken slowly for 15 to 20 minutes. Five minutes before it is done, add a dozen pitted black Italian olives. Serve with steamed potatoes.

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

TOMATO CHICKEN

Steps:

• Combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. Sprinkle with coconut oil to serve.