Best Sauteed Chicken With Tomatoes And Cilantro Recipes

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives image

Easy Mediterranean Chicken Recipe that requires little prep, one skillet, and 15 minutes to cook! Plus, it's loaded with favorite Mediterranean flavors.

Provided by The Mediterranean Dish

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
Private Reserve extra virgin olive oil
1/2 cup dry white wine
1 large lemon, juice of
1/2 cup chicken broth
1 cup finely chopped red onion
1 1/2 cup small-diced tomatoes
1/4 cup sliced green olives
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

Steps:

Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

Nutrition Facts : Calories 135 calories, Sugar 5 g, Sodium 580.2 mg, Fat 5.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 2.4 g, Protein 9.6 g, Cholesterol 24.9 mg

SAUTEED CHICKEN WITH TOMATOES AND CILANTRO

Sauteed Chicken with Tomatoes and Cilantro image

Provided by Michael B. Moore

Categories Chicken Garlic Tomato Sauté Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
6 large chicken thighs, skin removed
1 large yellow onion, chopped
4 large garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
2 tablespoons red wine vinegar
1 teaspoon ground cumin
4 dashes hot pepper sauce (such as Tabasco)
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh cilantro

Steps:

Heat olive oil in heavy large skillet over high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to platter.
Reduce heat to medium. Add onion and garlic to skillet and sauté until onion is translucent, about 6 minutes. Add tomatoes, vinegar, cumin and hot pepper sauce. Bring mixture to boil. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 30 minutes. Mix in parsley and cilantro. Season with salt and pepper.

CHICKEN WITH FRESH TOMATO CILANTRO CREAM SAUCE

Chicken With Fresh Tomato Cilantro Cream Sauce image

This dish is light and so tasty! It has a mexican-like flavor. Its versatile enough that you could change up ingredients, adding more veggies, maybe red and yellow peppers, adding cheeses, but its really yummy as is too! Great for a dinner party, presentation is beautiful! Enjoy!

Provided by cooking in cairo...

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

4 boneless skinless chicken breasts (sliced to pane thinness, slice each breast to make thinner slices)
2 potatoes (sliced, medium, no-too-thick thickness)
1 large onion, finely chopped
1 large onion, sliced thin in circles
1 jalapeno pepper (or any hot pepper of your choice, finely chopped)
3 garlic cloves (finely chopped)
2 -3 teaspoons tomato paste
1 large tomatoes (chopped)
1 dash fresh lemon juice
1 bunch fresh cilantro
4 -6 tablespoons butter
olive oil
2 tablespoons cream cheese
1 tablespoon heavy cream
salt and pepper
adobo seasoning, if you have- not necessary really (optional)
1 tablespoon cumin
2 -3 dashes red hot sauce (i.e. Franks Red Hot, any cayenne pepper sauce)
1 teaspoon turmeric
colored tortilla chips (for presentation)

Steps:

To prepare the sauce:.
Heat 2 tablespoons of butter and a bit of olive oil in a pan. Add chopped onions, pepper, garlic and sauté until tender. Add 2-3 teaspoons of tomato paste, stir around until all coated. Add chopped tomato, stir around, add a bit of water, like ½ cup or so to give some liquid. Add lemon juice. Add salt and pepper to taste. Add a tablespoon of cumin. Add a few dashes of Red Hot.
A tumeric and a dash of dry adobo spice if you are using. Add fresh, chopped cilantro, approx.1/2 cup or so, you can't go wrong on amount.
Cover and simmer until almost a liquid, approximately 30 minutes. If it gets too thick, you can always add some water.
When sauce is finished, it should be a semi-thick consistency. Add two tablespoons of cream cheese and stir until melted, stir in one tablespoon of heavy cream, cover and keep warm. (if too thick, add a little water to loosen).
To prepare chicken/potatoes:.
In a large frying pan, melt 2 tablespoons of butter and a bit of olive oil.
Add sliced, salt and peppered potato slices and fry on each side until golden brown.
Transfer to platter and cover with foil to keep warm and to get a bit soft from the steam being covered.
In same pan add sliced onions, brown in oil until done, spoon atop potato slices, cover to keep warm.
In same pan, add more butter/oil. Add chicken breasts and sauté on each side on low heat, keeping covered, then uncovering when almost done to brown nice.
Transfer these to platter and arrange on top of potato/onion slices.
Drizzle the sauce atop these and around the platter.
Serve extra sauce in a dish on top of a plate decorated with colored tortilla chips.
Garnish chicken platter edges with sliced tomatoes and springs of fresh cilantro if you like.