Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sautéed chicken with tomato cream sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Slice the chicken breasts, and return the meat to the skillet. Add in the chopped tomatoes, and stir to combine. Stir in the chicken stock; bring to a boil.
Sautéed Chicken with Tomato Cream Sauce is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Sautéed Chicken with Tomato Cream Sauce is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook sautéed chicken with tomato cream sauce using 13 ingredients and 19 steps. Here is how you can achieve that.
The ingredients needed to make Sautéed Chicken with Tomato Cream Sauce:
- Make ready 1 thigh Chicken thigh
- Prepare 1 Salt…A
- Make ready 1 Pepper….A
- Make ready 1 Garlic powder (if you have any)…A
- Make ready 1 Extra virgin olive oil…B
- Prepare 1 large tomato or 1/2-1/3 canned tomatoes Tomato or canned tomatoes (400 g)
- Prepare 2 clove Garlic
- Prepare 1/2 Onion
- Prepare 1 Sliced takanotsume
- Make ready 1/4 Soup stock cube
- Prepare 10 grams Butter
- Make ready 50 ml Milk (it tastes better when you substitute heavy cream for half the milk)
- Take 30 ml Extra virgin olive oil…C
Wipe out skillet, leaving just a little bit of the fond. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Return chicken thighs to the skillet and heat until warmed through.
Instructions to make Sautéed Chicken with Tomato Cream Sauce:
- Prepare the chicken thigh and poke holes with a fork. Season with the ingredients marked with A.
- I cut the chicken into 4-5 cm cubes but you don't have to cut it. Adjust the size depending on how you want to eat it.
- Chop the garlic and onions coarsely. If you are using fresh tomatoes, cut them into 1-2 cm cubes.
- Roast the chicken. If you are using an oven, adjust the baking time and temperature according to your oven.
- Heat the frying pan over high heat until it's really hot and starts to smoke. *I didn't add oil since the chicken cooks in its own fat but you can add some oil if you like.
- When the frying pan starts to smoke, put the chicken skin side down and cook for about a minute.
- After cooking it over high heat for about a minute, turn down the heat to low-medium, put a lid on and let it steam. *Cooking over high heat for a minute in Step (6) makes the skin crispy.
- Steam for about 2 minutes. Keep an eye on the skin and be careful not to let the chicken burn.
- Flip over the chicken of Step (8) when it gets golden brown as shown on the photo. Add some oil B if there's no fat coming out of the chicken.
- Put a lid on the frying pan again and let steam for 3-5 minutes over high-low heat. *It's cooked if juices run clear when you poke one of the chicken pieces with a skewer.
- Simultaneously, make the tomato cream sauce. Put the garlic and olive oil C in a separate cold frying pan.
- Sauté over low heat. When the garlic is lightly colored and starts to get fragrant, add the onion and season with salt and pepper.
- Cook the onion and garlic over low heat until the onion is translucent. Add the sliced takanotsume and tomatoes. Season with salt and pepper, and continue cooking.
- Crush the tomatoes as you cook over low-medium heat for about 5-10 minutes. *The cooking time depends on the number of servings and the amount of tomato juice.
- Cook until the tomato juice reduces as shown on the photo. Then add milk, butter and soup stock cube. Once it comes to a simmer, turn off the heat.
- Add the cooked chicken to the sauce and let it come to a simmer over low heat. Let it simmer for about a minute. Finally, season with salt and pepper.
- Transfer to a serving dish and it's done. I ground lots of black pepper on top. It was also delicious when I served it with Italian parsley and basil.
- Sautéed chicken coated with tomato cream sauce is very delicious. This sauce is great with bread too. I used fresh tomatoes to make the sauce.
- For another popular recipe, see Easy Restaurant Quality Authentic Tomato Cream Pasta". - - https://cookpad.com/us/recipes/156550-easy-restaurant-quality-tomato-cream-pasta
To make the sauce, pour the wine into the same frying pan and scrape the bottom well to deglaze. Add a good pinch of sea salt, pour in the cream and cook for two minutes at a rapid boil. Reduce the heat and whisk in the butter and mustard. Add sun-dried tomatoes and shallots to the pan. Increase heat to high and add wine.
So that is going to wrap this up for this special food sautéed chicken with tomato cream sauce recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
