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chicken with tomato sauce

Butter Sauteed Chicken Breast with Fresh Tomato, Wine and Basil Pan Sauce


  • Author: amycaseycooks
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

Butter Sauteed Chicken Breast with Fresh Tomato, Wine and Basil Pan Sauce is the ideal quick and delicious dinner. Perfectly sauteed chicken breast is topped with an easy pan sauce of fresh tomatoes, onion, garlic, white wine and basil. This 20 minute dinner recipe is great for busy nights.


Ingredients

Units Scale
  • 8 thin boneless skinless chicken breasts, about 2 pounds total
  • kosher salt
  • pepper
  • paprika
  • 1/4 cup all purpose flour
  • 3 tablespoons salted butter, divided
  • 2 tablespoons extra virgin olive oil, divided
  • 1/2 cup diced onion
  • 2 cups chopped tomato
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/3 cup white wine ~ I suggest Chardonnay or Pinot Grigio
  • 2 tablespoons chopped fresh basil plus more for serving

Instructions

  1. Place the chicken breast on a work surface. Sprinkle both sides with kosher salt, pepper, and paprika. Place the flour on a plate. Lightly dredge both sides of the seasoned chicken in the flour. Set aside.
  2. In a large sauté pan over medium heat, add 1 tablespoon salted butter and 1 tablespoon extra virgin olive oil. When the butter has melted, sauté the chicken breast. You will have to do this in 2 or 3 batches adding more of the oil if needed. Sauté for about 2 minutes per side or until golden brown. Use an instant read digital thermometer to check if the chicken is done. The internal temperature should be 165 degrees F. Remove the chicken to a plate and cover with foil to keep warm.
  3. In the same pan over medium heat, add 1 tablespoon of butter. When it has melted, add the onion. Season with a pinch of kosher salt and a few grinds of pepper. Sauté for 3 to 4 minutes or until translucent.
  4. Add the tomatoes to the pan and sauté another 2 to 3 minutes.
  5. Add the garlic and tomato paste, stir and sauté for 30 seconds. Pour in the wine and bring the sauce to a low boil. Reduce the sauce to about one half. This should take 2 to 3 minutes.
  6. Remove the pan from the heat. Add the remaining tablespoon of butter and stir to melt. Add the basil and stir to combine. Season to taste with salt and pepper.
  7. Pour any of the juices on the plate with the chicken into the sauce and stir to combine. Top the chicken with the sauce and more chopped basil.

Notes

  • To make the recipe gluten free, use rice flour. You you can skip dredging the chicken, but it won’t have the same golden brown crust.
  • Add a little spice to the recipe by adding red pepper flakes along with the garlic.
  • Chardonnay is my first choice for wine in the sauce. Pinot Grigio can also be used in the sauce.
  • In a pinch, 1 teaspoon dried basil can be substituted for the fresh basil.
  • The fresh tomato sauce is also delicious over shrimp, scallops, pork tenderloin or chops, salmon, halibut, steak and any vegetable.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: entrée
  • Method: cook on stove top
  • Cuisine: American

Nutrition

  • Serving Size: 2 pieces for chicken with sauce
  • Calories: 422
  • Sugar: 2.3 g
  • Sodium: 870 mg
  • Fat: 18.8 g
  • Saturated Fat: 6.5 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 11.2 g
  • Fiber: 1.2 g
  • Protein: 49.7 g
  • Cholesterol: 133 mg

Keywords: sauteed chicken, sauteed chicken breast, dinner recipes, tomato sauce