Tomato Chicken Saute

"My all time favorite chicken recipe! The wine and lemon give this such great flavor. Recommend serving with rice pilaf."
 
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photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
Ready In:
1hr
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Pound the chicken flat to achieve an even layer and to promote even cooking.
  • Dredge in flour with salt and pepper to taste.
  • Heat a large saute pan over medium-high heat. Add the clarified butter and heat through. Saute the breasts in the butter, browning them on both sides. Remove the breasts from the pan and hold in a warm place.
  • Add the onions to the pan and saute until translucent. Add the garlic and saute for 1 minute.
  • Deglaze the pan with the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
  • Add the tomato and chicken stock. Simmer to combine the flavors; reduce the sauce to the desired consistency.
  • Add the basil to the sauce and return the chicken breasts for reheating. Adjust the seasonings and serve chicken breasts with a portion of the sauce.

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Reviews

  1. Delicious! It exceeded my expectations. I especially appreciated this recipe because I was able to serve the breaded/pan-fried chicken to my husband (who isn't crazy about sauces or tomatoes) plain and then put my chicken back into the lovely sauce. The tomato sauce is so tasty and I loved it spooned over the rice, too. Thanks for a simple, quick and tasty recipe! Made for Spring 2013 Pick A Chef.
     
  2. Wow! This is delicious, very fresh-tasting with the pan fried chicken, tomatoes, basil and lemon juice. I scaled the recipe for a smaller portion, but did allow for proportionately more sauce. I fried the chicken in a mixture of butter and olive oil, and used vermouth instead of white wine. I stuck to the recipe for everything else. Thank you very much for sharing this lovely recipe with us.
     
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Tweaks

  1. Wow! This is delicious, very fresh-tasting with the pan fried chicken, tomatoes, basil and lemon juice. I scaled the recipe for a smaller portion, but did allow for proportionately more sauce. I fried the chicken in a mixture of butter and olive oil, and used vermouth instead of white wine. I stuck to the recipe for everything else. Thank you very much for sharing this lovely recipe with us.
     

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