Hot Tomato Vinaigrette Chicken

5.0
( 3 reviews )
Review
Cooking Mode
16
Ingredients
10m
Prep Time
35m
Cook Time
45m
Ready In

Recipe: #25089

October 23, 2016

Categories: Chicken, Tomato, Southern, more

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"A recipe that cooks up quickly using thin chicken breasts topped with a hot tomato vinaigrette. You can save time by purchasing the thinly sliced chicken cutlets instead of flattening chicken breasts by pounding them."

Original is 4 servings
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Ingredients

  • FOR HOT TOMATO VINAIGRETTE
  • FOR CHICKEN

Nutritional

  • Serving Size: 1 (296.6 g)
  • Calories 296.9
  • Total Fat - 15.9 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 421.6 mg
  • Sodium - 489 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 4.4 g
  • Protein - 31.1 g
  • Calcium - 35 mg
  • Iron - 4.7 mg
  • Vitamin C - 20.6 mg
  • Thiamin - 0.1 mg


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Step by Step Method

FOR THE HOT TOMATO VINAIGRETTE


Step 1

Heat oil in a skillet over medium heat. Add garlic, basil, and pepper; cook 1 minute, stirring constantly. Add tomatoes, rind, and sugar. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.

Step 2

Remove from heat; stir in salt, parsley, and vinegar. Remove lemon rind.

FOR THE CHICKEN


Step 3

If you purchased whole boneless, skinless chicken breast halves, place the chicken between 2 sheets of wax paper. Flatten to 1/4 inch thickness, using a meat mallet or rolling pin.

Step 4

Place butter and oil in a large skillet over medium heat. Swirl to coat. Cook the chicken in butter in oil for 3 minutes on each side, or until the chicken is done. Remove chicken to a serving platter, and keep warm.

Step 5

Add tomato vinaigrette to the skillet, cook, stirring constantly, 2 minutes or until thoroughly heated.

Step 6

Pour over the chicken, and sprinkle with parsley. Serve immediately.

Tips


No special items needed.

3 Reviews

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LifeIsGood

This was fabulous. I really loved the tomato mixture - such great flavor. The chicken was simply cooked, which is how my husband loves it, then the topping of the sautéed tomatoes put this into the something special range. I used diced tomatoes since that is what I had in the pantry. Thanks for a keeper!

5.0

review by:
(14 Feb 2025)
JostLori

Oh my gosh - ten stars! I used skin-on, bone-in chicken thighs because that's what we prefer, which I browned and finished in the oven. I only made a half recipe but the whole amount of sauce. And that sauce! Wowzers! I could eat that sauce all by itself and must admit that I finished off what little was left in the pan while washing dishes! My guilty pleasure and I'd do it again! This is going straight into my Best of 2025 folder. The sauce would be great with shrimp or fish, too. Thanks for sharing!!!

5.0

review by:
(13 Feb 2025)
ForeverMama

This recipe tipped the scale of Yum! It is so fresh and simply Wonderful, Wonderful tasting. Every bite was enjoyed by all of us and I wished I had made more (though I doubled the vinaigrette sauce to be enough for us). Followed as directed, but shocker - added more garlic, seasoned the chicken with salt and pepper before cooking, and added fresh basil to the sauce in addition to the parsley. Because I didn’t want the sauce “vinaigrette” to dry out, I covered the pan while it simmered. Made such a great meal and a definite do again! Thank you, Breezer, for sharing.

5.0

review by:
(6 Nov 2024)
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