CHICKEN POMODORO
This is a wonderful main dish for company or just when you want something a little special without a lot of fuss.
Provided by Mysterygirl
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
- Heat oil in skillet.
- Season chicken with salt& pepper, then dust with flour.
- Saute chicken in oil till golden then remove to a platter.
- Pour off fat from pan.
- Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
- Add broth and lemon juice to pan.
- Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
- Add tomatoes and cream to pan.
- Heat through, then pour over the chicken.
- Sprinkle top with scallions for garnish.
Nutrition Facts : Calories 265.8, Fat 12.9, SaturatedFat 3.3, Cholesterol 85.8, Sodium 151.4, Carbohydrate 2.6, Fiber 0.5, Sugar 1, Protein 26.2
30-MINUTE CHICKEN POMODORO
This skillet chicken pomodoro is an easy weeknight chicken recipe that comes together in 30 minutes, all in one pan for easy clean-up. The rustic fresh tomato sauce is easy and quick, and can be made in advance.
Provided by Tania
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Season chicken with salt, pepper and garlic powder (about ¼ teaspoon salt and ⅛ teaspoon black pepper, and ¼ teaspoon garlic powder per chicken breast).
- In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Cook chicken, about 6 minutes per side, until golden brown and fully cooked through. Remove from skillet and set aside.
- Don't wipe the skillet clean. Add about 1-2 tablespoons of olive oil over medium heat. Add diced onions and cook for 2-3 minutes until softened, stirring occasionally. Add minced garlic and stir until fragrant, another 1 minute. Add white wine and scrape the brown bits from the skillet (this will release tons of flavor) and cook until the wine has reduced.
- Stir in the cherry tomatoes and chicken broth. Cook for about 6-8 minutes, stirring occasionally, until tomatoes get soft. Break down the tomatoes using a fork and add more broth if needed. Add granulated sugar to help reduce the acidity. Then, season with Italian seasoning, salt and pepper to taste. Tip: If you want the sauce to be less chunky, cook it down 5-10 minutes longer adding more broth to taste.
- Stir in chopped basil. Return chicken to skillet, nesting it under the sauce and spooning some over the top, and simmer for another 1-2 minutes.
- Serve immediately with more basil on top and freshly grated parmesan cheese.
Nutrition Facts : Calories 217 kcal, Carbohydrate 9 g, Protein 26 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 72 mg, Sodium 311 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHICKEN POMODORO RECIPE - (4/5)
Provided by á-114543
Number Of Ingredients 10
Steps:
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ teaspoon salt and bring to boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve.
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