Chicken breasts in tomato sauce will appeal to even the most sophisticated gourmet. They can be stewed or fried, baked in any form (on a baking sheet or in foil). Today we have selected for you two of the most popular and delicious recipes for chicken breasts in tomato sauce in a pan. In the first case, the meat will first need to be fried and then stewed, in the second, the pre-boiled breasts will be brought to a golden crust. In both versions, the dish is amazing!
Chicken breasts stewed in tomato sauce
Let's prepare a chicken dish, which will suit any of the well-known side dishes, but it is better to give preference to rice. Juicy meat with a viscous tomato sauce cannot leave anyone indifferent. Chicken breasts are so tasty, aromatic and satisfying. In tomato sauce, with the addition of all kinds of spices, hundreds of different flavor notes are revealed - from sweet to bitter-spicy.
Required for cooking:
- four chicken breasts;
- two carrots;
- bulb;
- two bell peppers;
- 400 grams of tomatoes in their own juice;
- three tablespoons of thick, high-quality tomato paste;
- 2/3 cup dry red wine;
- salt;
- favorite seasonings;
- dried provencal herbs;
- 200 grams of hard cheese.
Braising chicken breasts
The recipe for chicken breasts in tomato sauce seems simple, but the taste is perfect for anyone who likes these dishes. If desired, you can add chili pepper or hot ground - this will give a peculiarity to the taste. We do not recommend stewing chicken breasts in tomato sauce with spicy additives if the dish will be served for children. By replacing them with more neutral spices, you can get a very interesting taste of the dish.
First of all, we suggest making the sauce:
- Grate the carrots on a fine grater, cut the onion into half rings. Saute these vegetables in a little sunflower oil until soft.
- Wash the bell peppers, peel the entrails, cut into cubes and send to the rest of the vegetables. Once the pepper is tender, add the tomato quarters in your own juice (along with the juice) to the pan. Simmer for about 5 minutes, then add tomato paste, Provencal herbs, salt and seasonings.
Let's take care of the chicken:
- If you eat meat with skin, just wash the breasts and pat dry with paper towels. If not, you can remove the skin.
- Salt and season the chicken pieces, then fry them over high heat until blush. The heat must be strong so that the juice remains in the breasts, and does not flow into the pan.
- Pour the prepared sauce over the chicken pieces, reduce heat and simmer for 20 minutes. Next, add wine, grated cheese. While stirring, cook for 5 minutes, the cheese should completely dissolve in the sauce.
It is recommended to serve chicken breasts in tomato sauce warm, then the cheese in the dish will still stretch.
Roasted breasts with tomato
It's time to get familiar with the technology of the next recipe. We will first boil the breasts, and then fry in a pan until we get a delicious tomato crust, into which the sauce will turn. We recommend serving mashed potatoes or fresh vegetable salads with such a meat dish. The chicken will appeal to meat lovers for its bright and rich taste, juiciness and aroma.
From the ingredients you will need:
- four chicken breasts;
- two bay leaves;
- black pepper and allspice (peas) - two pieces each;
- half a glass of dry white wine;
- salt;
- two tablespoons of tomato paste;
- provencal herbs;
- a teaspoon of ground red paprika (sweet);
- any seasonings, just not hot.
If you like a milder taste, then dilute the tomato paste with a spoonful of mayonnaise, give up paprika and seasonings, use only Provencal herbs. But even with all the prescribed ingredients, the dish can be safely eaten by children after three years.
Cooking Tomato Fried Chicken
- Chicken breasts should be washed and skinned if necessary.
- Put the breasts in a saucepan, pour water so that it covers the meat two centimeters higher.
- Add salt, peppercorns and bay leaves. After boiling, pour in the wine, cook the meat for about 10 minutes. It is necessary that the blood stops oozing from the pieces when pierced by 5 mm - so the chicken will turn out juicy when frying.
- Mix tomato paste, paprika, herbs, salt a little as needed. Dip the chicken in this sauce, let it brew for 5-10 minutes.
- Fry chicken breasts in tomato sauce in a pan, setting low heat, 5-7 minutes on each side, in 2-3 passes. If the sauce starts to burn, pour a tablespoon of broth in which the chicken was cooked into the container.
This is a tasty and easy to prepare dietary chicken fillet dish with vegetables. Dry fillet stewed in tomato sauce turns out juicy and goes well with spaghetti, rice or buckwheat - side dishes that need sauces or gravies. Cooking chicken breast according to this recipe is a pleasure, since the process does not take more than 20-25 minutes, and the result is an excellent second course.
How to cook chicken fillet
Ingredients:
- chicken fillet - about 400 g
- onion - 1 pc.
- bell pepper (fresh or frozen) - 1-2 pcs.
- tomato sauce - 200 ml
- water - 1-1.5 cups
- salt, pepper, spices to taste
- 1 tbsp sour cream and / or 1 tbsp. flour at will
Depending on the season, you can use different vegetables: zucchini, tomatoes instead of sauce, pumpkin, as well as quickly cook yourself (ketchup) from tomato paste. You can use tomato juice or tomato paste by adjusting the amount of water added and choosing the spices. Any housewife can change this simple recipe to their liking.
Preparation:
1. Cut the chicken fillet, onion and bell peppers ..
2. Preheat a frying pan with a little oil or put chopped food into it. Fry, stirring occasionally, for about 10 minutes.
3. Add tomato sauce, water, salt and spices to taste and simmer under a closed lid until tender (about 10 minutes).
4. If you want to make the sauce a little thick and / or more creamy, add at the end 1 tbsp. flour (preferably whole grain) and / or sour cream (in my version, both products are added). Bring to a boil and turn off the heat. The dish for the second is ready.
Serve stewed chicken fillet with any side dish.
It turns out a tender, juicy and tasty dietary dish made from chicken breast. Its calorie content is about 65 kcal excluding the side dish.
Other Diet Chicken Breast Recipes:
Bon appetit and be healthy! Leave your comments - feedback is very important!
Tips for the hostess: 7 easy recipes for the second when you don't know what to cook
Once again, you are in the kitchen thoughtful and do not know what to feed your family ... And you think what to cook so that it is tasty and healthy. Use my guide to make your main course quick and easy!
Description
Chicken sauce it turns out much more tender and juicier than pork or beef gravy. You can cook such a hearty chicken in tomato sauce for absolutely any main course: this way porridge or pasta with chicken sauce will instantly transform into a complete and very hearty dish. To adjust the thickness of the gravy, we will use wheat flour. The secret of cooking is that we fry the flour before adding it to the meat. The fact is that untreated flour can change and even worsen the taste of a dish, while fried flour will only make chicken gravy tastier. If you want a thicker gravy, then adjust the amount of flour indicated in the ingredients.
This step-by-step chicken gravy recipe with a photo will show you how to make such a delicious simple sauce with chunks of meat at home. Choose spices for cooking chicken as you wish: it can be dried herbs or a collection of various peppers. In addition to carrots and onions, you can also add other vegetables to your chicken gravy, such as bell peppers. Let's start making chicken gravy for dinner.
Ingredients
-
(400 g) -
(1 PC.) -
(1 PC.) -
(1 tbsp.) -
(2 tablespoons) -
(1/2 bundle) -
(1 PC.) -
(taste) -
(taste) -
(for frying)
Cooking steps
Purchase fresh slices of juicy chicken fillet, rinse thoroughly in cold water and pat dry with a paper towel.
Cut the prepared chicken breasts into medium-sized pieces. Preheat a frying pan with a few tablespoons of vegetable oil, put the chicken pieces on it, add spices to taste and desire, as well as salt and pepper.
Fry the chicken pieces until a dense matte crust.
Take a small onion, peel it and cut it into small cubes.
We also peel the washed carrots, but rub them on the coarsest grater.
We send onion slices and chopped carrots to the pan for meat.
Mix the ingredients thoroughly and continue to fry for 5 minutes until the onion is soft and transparent.
In a separate dry frying pan, lightly fry the specified amount of flour until a light creamy color: this way we will significantly improve the taste of our future chicken gravy.
We send the prepared flour to the pan, add the required amount of tomato paste there: if you use tomato pulp, then you will need more of them.
Mix the ingredients well together so that they are all evenly distributed in the pan.
Pour water to the ingredients: it should completely cover all the ingredients in the pan. Mix the ingredients and bring the liquid to a boil.
Add finely chopped herbs and one bay leaf to the chicken gravy. Simmer the dish for 3-5 minutes until tender.
Serve the finished dish hot along with pasta, porridge or cooked vegetables. Here is a delicious chicken breast sauce is ready!
Enjoy your meal!
Many people love chicken dishes, and besides, chicken meat is very healthy, tender and tasty. There are a great many recipes from this bird, and new ones appear all the time. We bring to your attention a recipe for a simple but very tasty dish: stewed chicken in tomato sauce in a frying pan or a wide skillet.
For this dish, it is not at all necessary to take a whole chicken, you can do with chicken legs or, if you like white meat, then chicken breasts or fillets.
Instead of tomato paste, you can use fresh tomatoes or, if desired, ketchup. In this case, add broth to the dish instead of tomato juice. To diversify the taste, mix a couple of tomato paste with the same amount of fatty sour cream and stir in the broth, the dish will only benefit from this.
Be careful when frying: Overcooked chicken becomes tough and dry, so do not broil for more than 10-15 minutes.
Chicken in tomato sauce in a skillet can be served with any side dish, but it is especially tasty with golden rice and fresh cabbage salad.
Taste Info Poultry second courses
Ingredients for 4-5 servings:
- chicken (broiler breed) 1 pc .;
- large carrot 1 pc .;
- small onions 3 pcs.;
- garlic 2 cloves;
- tomatoes 2 pcs.;
- tomato juice 1-2 tbsp.;
- water as needed;
- flour (for breading) 2-3 tablespoons;
- vegetable oil 4-5 tbsp. l .;
- salt 1 tsp;
- a mixture of spices for chicken 1 tablespoon;
- bay leaf 1 pc .;
- turmeric to taste
- parsley, cilantro, red basil - optional.
How to cook chicken in a skillet with tomato paste
At the preparatory stage, it is necessary to cut the medium chicken carcass into portions. For the chicken to cook quickly and turn out juicy, I recommend using a broiler chicken. Cut off the wings first, then the legs. Cut the breasts into large pieces. After cutting, the skeletal body will remain, I do not use it in this dish. The seeds can be used to cook broth for a small portion of the soup. Sprinkle each bite of chicken with the spice mixture and turmeric.
Choose a wide, thick skillet with high sides for cooking chicken in tomato sauce. Place the pan on the stove, heat it with a little vegetable oil (3 tablespoons). Dip the pieces of meat in flour and place in a hot skillet. Fry until golden brown.
Grate one large carrot and chop the onions, send vegetables to the chicken. Stir and roast together for about five minutes.
Now add salt to taste. Add the sliced \u200b\u200btomatoes to the dish and cook for another 10 minutes.
Pour tomato juice into a frying pan and mix everything well, add bay leaf. After the tomato sauce has boiled, reduce heat to low and cover the pan with a lid.
Simmer the chicken in tomato sauce until tender, about 20 minutes more. If the sauce boils quickly, add water or more tomato juice. You can use more fresh tomatoes instead of juice in this dish. So as not to interfere with the tomato skin in the prepared sauce, dip the tomatoes in boiling water for 2 minutes. Then remove the skin and chop the pulp. Since tomatoes give the finished dish a slightly sour taste, I recommend adding sugar to the sauce during cooking.
Chop fresh herbs, the more types there are, the more flavorful the chicken in the sauce will turn out. This time I took some green onions, red basil, parsley and cilantro. A few cloves of garlic can also be finely chopped and added along with the herbs.
Sprinkle the prepared dish with prepared herbs and stir. Place a lid on the skillet and let the chicken soak in the aroma for about 10 minutes. Serve the chicken in a deep bowl with tomato sauce. If desired, add buckwheat, rice or potatoes to this chicken.