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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sautéed chicken with tomato cream sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Sautéed Chicken with Tomato Cream Sauce is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Sautéed Chicken with Tomato Cream Sauce is something that I’ve loved my entire life.

Though a chicken cutlet may be a chicken breast cut in half, this recipe shows how to make chicken cutlets with double the deliciousness. The flavorful oil they're packed in is used to sauté the chicken, and the tomatoes go into the cream sauce. Crisp-tender chicken in the most amazing cream sauce ever.

To get started with this particular recipe, we have to prepare a few components. You can cook sautéed chicken with tomato cream sauce using 13 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Sautéed Chicken with Tomato Cream Sauce:
  1. Prepare 1 thigh Chicken thigh
  2. Take 1 Salt…A
  3. Prepare 1 Pepper….A
  4. Take 1 Garlic powder (if you have any)…A
  5. Take 1 Extra virgin olive oil…B
  6. Get 1 large tomato or 1/2-1/3 canned tomatoes Tomato or canned tomatoes (400 g)
  7. Take 2 clove Garlic
  8. Make ready 1/2 Onion
  9. Prepare 1 Sliced takanotsume
  10. Take 1/4 Soup stock cube
  11. Make ready 10 grams Butter
  12. Get 50 ml Milk (it tastes better when you substitute heavy cream for half the milk)
  13. Get 30 ml Extra virgin olive oil…C

Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, chicken broth, heavy cream, sun-dried tomato, dried oregano Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Chicken sauteed in a garlic butter parmesan cheese cream sauce with sun-dried tomatoes and fresh basil. Oh my word…this chicken dish is downright I crave this sauce all of the time! If I can make a kid-pleasing AND adult-pleasing.

Instructions 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

Tender chicken breast slices combined with fettuccine and a creamy mushroom tomato sauce. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Cooked with a Parmesan and tomato cream sauce, our simple chicken recipe is great for any night of the week. Serve with spaghetti or similar pasta. The tomato sauce is so creamy, buttery, tangy with a hint of sweetness to it.

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