We are getting into the time of year when we do much more Italian cooking at home. Pasta lends itself to warming, comfort foods in the colder months of the year. While this particular dish is very Italian, it is not necessarily a pasta dish. Unless you want it to be. At first glance, it may appear to be a cacciatore recipe. But it isn’t. Cacciatore would have onions, wine, and maybe even some bell pepper in it. This chicken dish is simply chicken with tomatoes, garlic, basil, and a touch of butter at the end. The butter at the end adds a bit of silky, smoothness to the tang of the tomatoes-turned-into-sauce. It’s simple, it’s quick, it’s delicious!
To make this a true Italian meal, the chicken & sauce would be served over or with some sort of pasta. And some crusty bread. And a glass of wine. But all of those are optional!
Tomato & Basil Chicken
Tomato & Basil Chicken (adapted from pinchofyum.com) Prep Time: 20 minutes, Cook Time: 30 minutes, Makes 4 servings
Ingredients:
- 1 pound boneless skinless chicken breasts
- sea salt and pepper to taste
- 1/4 cup olive oil
- 5-6 (about 1 1/2 pounds) Roma tomatoes, diced
- 3 cloves garlic, crushed or minced
- one cup fresh basil, loosely packed, cut into ribbons
- 1/4 cup butter
Instructions:
Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts. Remove the plastic, cut the chicken in single serving pieces and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
Pounding the chicken to an even thickness allows for quicker & more consistent cooking.
Prep the tomatoes, garlic, and basil and set them aside.
Prep the tomatoes, garlic & basil.
Heat the olive oil in a large heavy skillet until hot. Add the chicken and pan-fry the pieces for several minutes on each side until the chicken is cooked and is browned on the outside. Set the chicken aside when it is done.
Cook the chicken in the oil.
Give the oil a few minutes to cool, then add the tomatoes and return the pan to the heat. Simmer to cook the tomatoes down until it is similar to a chunky sauce.
Add the tomatoes to the slightly cooled oil.
Add the garlic and butter to the pan and stir to combine until the butter is melted.
When the tomatoes resemble a chunky sauce, add the butter and garlic to the pan.
Add the chicken back into the pan to soak in the sauce for a few minutes.
Add the chicken into the sauce for a few minutes.
Just before serving, stir in the basil.
Top the chicken with the basil.
Transfer the chicken to a serving platter and serve with pasta or bread, if desired.
Serve over pasta or with crusty bread.
This is perfect for busy weeknights! ~Linda
Tomato & Basil Chicken (adapted from pinchofyum.com) Prep Time: 20 minutes, Cook Time: 30 minutes, Makes 4 servings
Ingredients:
- 1 pound boneless skinless chicken breasts
- sea salt and pepper to taste
- 1/4 cup olive oil
- 5-6 (about 1 1/2 pounds) Roma tomatoes, diced
- 3 cloves garlic, minced
- one cup fresh basil, loosely packed, cut into ribbons
- 1/4 cup butter
Instructions:
Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts. Remove the plastic, cut the chicken in single serving pieces and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
Prep the tomatoes, garlic, and basil and set them aside.
Heat the olive oil in a large heavy skillet until hot. Add the chicken and pan-fry the pieces for several minutes on each side until the chicken is cooked and is browned on the outside. Set the chicken aside when it is done.
Give the oil a few minutes to cool, then add the tomatoes and return the pan to the heat. Simmer to cook the tomatoes down until it is similar to a chunky sauce. Add the garlic and butter to the pan and stir to combine until the butter is melted. Add the chicken back into the pan to soak in the sauce for a few minutes.
Just before serving, stir in the basil. Transfer the chicken to a serving platter and serve with pasta or bread, if desired.