How To Cook Chicken Breast Sauteed With Tomatoes

Learn how to make chicken breast sauteed with tomatoes with the help of Chef Mike. If you like this video and recipe please share using the links below and make sure to subscribe to our YouTube channel.

Chicken Sautéed with Tomatoes, Basil and Garlic Recipe
Yield: 4 servings

4-6 ounce portions chicken breast, skinless and boneless
1 teaspoon Kosher salt
¼ teaspoon black pepper
1 teaspoon Italian blend seasoning
2 ounces flour
4 ounces clarified butter
3 ounces tomato concassée, seeded, juice removed and small dice
2 ounces onions, small diced
1 teaspoon garlic clove, minced
8 ounces chicken stock
1 ounce lemon juice
1 ounce white wine, dry
2 each basil, fresh, chiffonade (strips)

1. Preheat oven to 300 degrees F. (for holding chicken before service).
2. Rinse the chicken breast with water and trim any excess fat. Pat dry with paper towels.
3. In a bowl mix the salt, pepper, Italian blend seasonings and season the chicken breast with the mixture.
4. Dredge the chicken breast in the flour.
5. Heat a skillet or sauté pan with the clarified butter until medium to high heat. Add chicken breast and sauté until lightly brown. Remove from sauté pan and place on a sheet pan and put in the pre-heated oven.
6. Add the onions and garlic and sweat (not brown but translucent). Add the tomato concassée and lightly caramelize.
7. Deglaze the sauté pan with the white wine and lemon juice. Add the chicken stock and fresh basil and reduce for 10-12 minutes.
8. Return the chicken breast and add the liquid from the bottom of the sheet pan and allow to reduce for another 5-7 minutes.
9. Serve on a warm plate and drizzle pan liquid on top of breast.

This recipe serves well with Risotto and fresh asparagus.

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