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    You are in: Home / Recipes / Chicken Saute in Tomato-Vinegar Sauce Recipe
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    Chicken Saute in Tomato-Vinegar Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    evelyn/athens's Note:

    Nose-tinglingly good. The tomato-vinegar combination really makes the chicken taste wonderful

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    Units: US | Metric


    1. 1
      Heat 1 tblsp oil in large saucepan over low heat.
    2. 2
      Add garlic and saute 2 minutes.
    3. 3
      Add tomatoes and reserved juice, stock, vinegar and bay leaf.
    4. 4
      Bring to boil.
    5. 5
      Reduce heat and simmer gently until reduced to sauce consistency, about 25 minutes (can be prepared 1 day ahead).
    6. 6
      Cut each breast in half cross-wise.
    7. 7
      Season with rosemary and salt and pepper.
    8. 8
      Heat remaining 2 tblsps of oil in large skillet over medium heat.
    9. 9
      Add chicken, skin side down.
    10. 10
      Saute until cooked through, about 5 minutes per side.
    11. 11
      Transfer to platter; keep warm.
    12. 12
      Add sauce to same skillet and bring to simmer, scraping up any browned bits.
    13. 13
      Reduce heat to low.
    14. 14
      Mix in butter, whisking, 1 piece at a time.
    15. 15
      Stir in parsley.
    16. 16
      Taste sauce and adjust seasoning, adding more vinegar if a sharper flavour is desired.
    17. 17
      Discard bay leaf.
    18. 18
      Spoon sauce over chicken.
    19. 19
      Serve with rice.

    Ratings & Reviews:

    • on June 03, 2003


      This is an excellent recipe to dress up boneless chicken breasts. Flavorful and very complimentary to the chicken. I was not sure what was wanted in step 6, so I butterflied the breasts. This worked very well as it allowed them to cook through with just the right golden brown coloring. I had to simmer the sauce about 45 minutes, but I may have had the burner to low being cautious not to simmer to rapidly. The tomatoes never did break up and the mixture was not coming to the consistency I expected, so I used my immersion blender and blended it just about a minute, until the tomatoes pureed. This brought it to a very smooth and slightly thickened sauce consistency. The finishing step (14) with the butter was the crowning touch, making it a very creamy topping for the chicken breasts. I served a salad on the side and strawberries with sweetened whipped cream. A delicious meal.

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    • on June 07, 2003

      Leta, the reason to cut the breast crosswise (and you can butterfly as you did, or cut right through having 2 smaller 'halves') is to even out the thickness of the breast, so you don't have one very thick side that takes longer to cook.

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    • on February 05, 2005


      Excellent weeknight dinner! I love the bay leaf-rosemary combination with the tomato and chicken. For 2 of us, I halved the recipe and used a 14.5 oz. can of diced Roma tomatoes... even with the sauce ingredients halved it took exactly 25 minutes for most of the liquid to evaporate; it was chunky and delicious. My departure was to cut the chicken breasts into 1-inch chunks; my goal was to have more surface for the sauce to seep into, it was so good. It worked well; served it over rice and it was even more than either of us could finish! I'd say that half a recipe serves about 3. Great stuff, I didn't expect less! Thanks, Evelyn!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Saute in Tomato-Vinegar Sauce

    Serving Size: 1 (568 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 434.7
    Calories from Fat 272
    Total Fat 30.2 g
    Saturated Fat 9.1 g
    Cholesterol 108.0 mg
    Sodium 521.3 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 1.5 g
    Sugars 3.3 g
    Protein 33.9 g

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