Sautéed Chicken with Tomato Cream Sauce

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sautéed chicken with tomato cream sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Sautéed Chicken with Tomato Cream Sauce is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Sautéed Chicken with Tomato Cream Sauce is something which I have loved my whole life.

To get started with this particular recipe, we must first 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:
  1. Take thigh Chicken thigh
  2. Get Salt…A
  3. Get Pepper….A
  4. Prepare Garlic powder (if you have any)…A
  5. Get Extra virgin olive oil…B
  6. Get tomato or 1⁄2-1⁄3 canned tomatoes Tomato or canned tomatoes (400 g)
  7. Get Garlic
  8. Take Onion
  9. Make ready Sliced takanotsume
  10. Take Soup stock cube
  11. Prepare Butter
  12. Prepare Milk (it tastes better when you substitute heavy cream for half the milk)
  13. Get 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 is going to wrap it up for this special food sautéed chicken with tomato cream sauce recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!