Sautéed Chicken with Tomato Cream Sauce
Sautéed Chicken with Tomato Cream Sauce

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sautéed chicken with tomato cream sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sautéed Chicken with Tomato Cream Sauce is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Sautéed Chicken with Tomato Cream Sauce is something that I have loved my whole life. They are nice and they look fantastic.

Add onion and garlic; saute until tender. Reduce heat; return chicken to pan. Combine the flour and sour cream. Add sun-dried tomatoes and shallots to the pan.

To get started with this recipe, we must prepare a few ingredients. 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:
  1. Prepare thigh Chicken thigh
  2. Take Salt…A
  3. Take Pepper….A
  4. Make ready Garlic powder (if you have any)…A
  5. Make ready Extra virgin olive oil…B
  6. Get tomato or 1/2-1/3 canned tomatoes Tomato or canned tomatoes (400 g)
  7. Prepare Garlic
  8. Make ready Onion
  9. Make ready Sliced takanotsume
  10. Get Soup stock cube
  11. Prepare Butter
  12. Make ready Milk (it tastes better when you substitute heavy cream for half the milk)
  13. Make ready Extra virgin olive oil…C

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. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness.

Steps to make Sautéed Chicken with Tomato Cream Sauce:
  1. Prepare the chicken thigh and poke holes with a fork. Season with the ingredients marked with A.
  2. 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.
  3. Chop the garlic and onions coarsely. If you are using fresh tomatoes, cut them into 1-2 cm cubes.
  4. Roast the chicken. If you are using an oven, adjust the baking time and temperature according to your oven.
  5. 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.
  6. When the frying pan starts to smoke, put the chicken skin side down and cook for about a minute.
  7. 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.
  8. Steam for about 2 minutes. Keep an eye on the skin and be careful not to let the chicken burn.
  9. 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.
  10. 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.
  11. Simultaneously, make the tomato cream sauce. Put the garlic and olive oil C in a separate cold frying pan.
  12. Sauté over low heat. When the garlic is lightly colored and starts to get fragrant, add the onion and season with salt and pepper.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. For another popular recipe, see Easy Restaurant Quality Authentic Tomato Cream Pasta". - - https://cookpad.com/us/recipes/156550-easy-restaurant-quality-tomato-cream-pasta

Return chicken thighs to the skillet and heat until warmed through. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken. Chicken with Tomato and Basil Cream Sauce is an easy meal that tastes like it took all day. The chicken is perfectly tender and juicy, and the easy cream sauce is over-the-top in complex Italian flavor thanks to caramelized tomatoes and fresh basil..

So that’s going to wrap this up for this special food sautéed chicken with tomato cream sauce recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!