Ingredients
-
4
-
-
-
1
-
3
-
1/4
-
1
-
3/4
-
1
-
1 1/2
-
1
-
6
-
-
-
Directions
Tomato Chicken Saute, My all time favorite chicken recipe! The wine and lemon give this such great flavor Recommend serving with rice pilaf , 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
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Steps
|
1
Done
|
Pound the Chicken Flat to Achieve an Even Layer and to Promote Even Cooking. |
|
2
Done
|
Dredge in Flour With Salt and Pepper to Taste. |
|
3
Done
|
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. |
|
4
Done
|
Add the Onions to the Pan and Saute Until Translucent. Add the Garlic and Saute For 1 Minute. |
|
5
Done
|
Deglaze the Pan With the White Wine and Lemon Juice, Scraping Up Any Browned Bits from the Bottom of the Pan. |
|
6
Done
|
Add the Tomato and Chicken Stock. Simmer to Combine the Flavors; Reduce the Sauce to the Desired Consistency. |
|
7
Done
|
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. |
