POULTRY ESSENTIALS: PAN-FRIED CHICKEN W/TOMATOES

Poultry Essentials: Pan-Fried Chicken w/Tomatoes image

Put this together last night, using items I had on hand. Easy/Peasy to make, and you can have it on the table in about 30 quick minutes. Tastes divine, and you can vary the veggies to what you have on hand. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Chicken

Number Of Ingredients 21

Previous Next

Ingredients

PLAN/PURCHASE
THE CHICKEN
2 tablespoon(s) grapeseed oil, or another non-flavored variety
1 - 2 tablespoon(s) flour, all-purpose variety
1 medium chicken breasts, boneless, skinless
salt, kosher variety
white or black pepper
THE YUMMY SAUCE
6 - 8 small tomatoes, grape or cherry variety, cut in half
4 - 5 pitted green olives, sliced in half
2 - 3 clove(s) garlic, minced
1/2 cup(s) chicken stock, not broth
1/4 cup(s) white wine, like a chardonnay
1/4 cup(s) broccoli florets, quartered, frozen is fine
1/4 cup(s) peas, frozen is fine
1 - 2 teaspoon(s) lemon juice, freshly squeezed
salt, kosher variety, to taste
white or black pepper, freshly ground, to taste
OPTIONAL ITEMS
fresh parsley, for garnish
crusty bread on the side

Steps:

PREP/PREPARE
To make this recipe, you will need a skillet large enough to hold all of the ingredients.
I think we all have a bunch of fresh and frozen veggies lurking about our kitchens... Use what you have on hand. Chicken is versatile on what veggies it pairs with, so have fun.
Two of my lockdown houseguests wanted breading; two did not. So, in the photos you will see images of a pan with breaded chicken, and some shots without the breading. This was not done intentionally; my housekeeper's daughter was taking the photos and switched from pan-to-pan. FYI: If you are not going to use the breading, the only change to the recipe is to leave out the flour.
Do not have any cherry or grape tomatoes, no worries, just cut up a regular large one. Do not have a regular large one... just use about 8 ounces of canned tomatoes.
Gather your ingredients (mise en place).
Sprinkle the chicken with some salt and pepper, then dust with the flour (if using).
Add the oil to a large skillet over medium heat, and then toss in the chicken breasts.
Cook, turning them over every three-to-four minutes, until the internal temperature reaches 160f (71c), about 12 - 15 minutes.
The recommended temperature for chicken breasts is 165f (74c). Once they reach 160f (71c), and are removed from the pan, they will continue cooking, and the internal temp will raise an additional few degrees. By the time they go back in the pan, they will wind up at a fully cooked temp. FYI: The process of something continuing to cook after being removed from the heat is called, "carryover" cooking.
Remove from the pan, and reserve.
With the pan still at medium heat, add the tomatoes, cut side down, and the olives.
If you chose to flour the chicken, you might need to add an additional tablespoon of oil to the pan... Flour absorbs oil.
Cook until the tomatoes begin to soften, about 3 - 5 minutes, then add the garlic, and cook an additional minute.
Add the wine, and simmer for 2 minutes; while scraping the bottom of the skillet for fonds.Add the chicken stock, mix to combine, and then add the chicken back to the skillet.
Simmer for about 2 minutes.
Add the veggies, and continue to simmer until they are cooked, about 2 - 3 minutes.
Brighten it up with a bit of lemon juice, and taste for proper seasoning.
PLATE/PRESENT
Add the veggies to a plate, slice up the chicken and lay on top, and serve. Enjoy.
Keep the faith, and keep cooking.