Sunday, March 23, 2014

Herbed Chicken in a Tomato Cream Sauce

Food quote supplied by Bella

Herbed Chicken and Tomatoes
Cook's notes: This recipe is a flavorful combination of herbs, chicken and a cream tomato sauce served over thin spaghetti noodles. It serves 4 and was adapted from mccormickgourmet.com 
Pair this meal with Chianti, zinfandel or Pinot Noir wine.
Ingredients:
  • 4 boneless, skinless chicken fillets
  • 1-1/2 tsp. each dried crushed basil and Rosemary
  • 1 tsp. garlic powder
  • 4-1/2 TB. flour (reserve 1TB. flour for the sauce)
  • 1 small diced onion
  • 1 can of chunky tomatoes (garlic, basil, oregano)
  • 2 TB. tomato paste
  • 1 cup chicken stock
  • 2 TB. cream or fat free half and half
  • 2-3 TB. vegetable oil (divided)
  • 8 0z. pasta such as spaghetti or linguine
  • 1 cup grated Parmesan cheese
Directions:
  • Mix seasonings in a shallow bowl with 3 TB. flour 
  • Coat chicken fillets in seasoned flour, place on a sheet of wax paper
  • In a large skillet heat 1TB. oil, cook chicken 3 minutes on a side or until cooked thorough 
  • Remove chicken from pan, cool slightly and cut each piece diagonally
  • Whisk 1-1/2 TB. flour into the chicken stock 
  • Wipe skillet clean, add in 1 TB. oil, saute onions
  • Add in can of tomatoes, chicken stock mixed with flour, chicken pieces and tomato paste
  • Blend sauce and simmer on low 20-25 minutes
  • Last 5 minutes add in 2 TB. cream and stir
  • While sauce and chicken are simmering , cook pasta and drain
  • To serve place chicken on top of pasta, spoon sauce over chicken, grate Parmesan cheese on top
Bon Appetit !  

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Before cleaning the stained garment, soak it in solution with two-parts milk and one part white vinegar overnight. Stain, be gone


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