Chicken in Tomato Sauce Recipe
This chicken in tomato sauce is a quick and easy one-skillet dish prepared with pan seared chicken breasts cooked in a flavorful and creamy tomato sauce with capers.
Servings: 4
Equipment
Ingredients
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 1 teaspoon dried basil
- salt and freshly ground black pepper to taste
- 1 tablespoon butter
- 1 yellow onion finely diced
- 2 cloves garlic minced
- 1 cup dry white wine
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ⅓ cup half & half you can also use light cream, heavy cream, or evaporated milk
- ¼ cup drained capers
- 1 to 2 tablespoons chopped fresh parsley for garnish, optional
Instructions
- Heat olive oil in a large skillet.
- Season the chicken breasts with dried basil, salt, and pepper.
- Add the chicken breasts to the skillet and cook over medium-high heat, 3 to 4 minutes per side, or until lightly browned.
- Remove the chicken breasts from the skillet and set them aside.
- Add butter to the skillet and let it melt. Add in the diced onions and cook for 2 minutes, stirring frequently. Stir in the garlic and cook for 20 seconds.
- Stir in the wine to deglaze the pan and dissolve the brown pieces found at the bottom of the skillet; continue to cook for 4 minutes, or until reduced.
- Mix in the diced tomatoes, tomato paste, oregano, basil, half & half, and capers.
- Place the chicken back in the skillet. Bring to a boil; cover and simmer over medium-low heat for 8 minutes or until the chicken is cooked through.
- Remove from heat and let it rest for 5 minutes. Then, serve your chicken in tomato sauce garnished with parsley.
Nutrition
Calories: 334kcal | Carbohydrates: 12g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 679mg | Potassium: 816mg | Fiber: 2g | Sugar: 5g | Vitamin A: 760IU | Vitamin C: 20.3mg | Calcium: 104mg | Iron: 2.9mg
