Best Juicy Chicken Breasts With Tomato Shiraz Reduction Recipes

JUICY CHICKEN BREASTS WITH TOMATO-SHIRAZ REDUCTION

Juicy Chicken Breasts with Tomato-Shiraz Reduction image

These juicy chicken breasts with a rich and thick sauce taste like they took a long time cooking, but this recipe is really fast and easy.

Provided by FrackFamily5 CA->CT

Categories Skillet Chicken Breasts

Time 40m

Yield 2

Number Of Ingredients 10

Ingredients

½ cup olive oil, divided
1 pound ripe tomatoes, coarsely chopped
2 cloves garlic, minced
2 2-inch thick chicken breasts
1 pinch garlic salt
1 pinch ground black pepper
2 cups Shiraz red wine
2 tablespoons brown sugar
1 tablespoon butter
1 cup fresh baby spinach

Steps:

Divide oil between a medium and large skillet. Heat both over medium heat.
Add tomatoes and garlic to the large skillet and toss to coat.
Increase heat under the medium skillet to medium-high. Season chicken with black pepper and garlic salt and place into the the hot oil. Cook until browned on each side, about 7 minutes per side.
Add red wine to the skillet with the tomato mixture and increase heat to high. Use a spoon to crush any tomatoes that have not reduced on their own. Bring mixture to a rolling simmer and cook until liquid is reduced by half, about 10 minutes. Add brown sugar and butter and mix well. Reduce heat to low and cover.
Transfer browned chicken to the tomato sauce and simmer until chicken is no longer pink inside, turning once, about 15 minutes.
Spread spinach over a serving platter. Place chicken on top of spinach and spoon sauce over the chicken.

Nutrition Facts : Calories 1026.7 calories, Carbohydrate 37.1 g, Cholesterol 79.9 mg, Fat 70.3 g, Fiber 3.5 g, Protein 21.8 g, SaturatedFat 13.9 g, Sodium 452.8 mg, Sugar 20.7 g

TENDER TOMATO CHICKEN BREASTS

Tender Tomato Chicken Breasts image

This is a light, juicy, flavorful dish. Being a mom of a 7 month old, I've learned to take a lot of shortcuts and still be able to cook quality food. This is quick, easy, and tasty. If you absolutely must use fresh veggies, that's ok, but frozen veggies, in my opinion, work a little bit better. Serve with rice, if desired. To kick it up a bit, add chopped green peppers in with the tomatoes.

Provided by Erin

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 3

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 tablespoon ground black pepper, or to taste
3 tablespoons onion powder, or to taste
1 (28 ounce) can chopped stewed tomatoes, 1/2 the liquid reserved
1 (14 ounce) can chicken broth
1 (10 ounce) package frozen mixed vegetables
¼ cup water

Steps:

Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 36.2 g, Cholesterol 64.1 mg, Fat 8.3 g, Fiber 7.3 g, Protein 30 g, SaturatedFat 1.5 g, Sodium 1301.9 mg, Sugar 12.2 g