Sauteed Chicken With Tomato, Thyme & White Wine Vinegar Recipe

Name: Sauteed Chicken With Tomato, Thyme & White Wine Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts (6 to 8 ounces each); table salt; ground black pepper; vegetable oil; Sauce; 2 teaspoons vegetable oil; 1 medium shallot, minced (about 3 tablespoons); 2 teaspoons tomato paste; 1 cup low sodium chicken broth; 3 tablespoons white wine vinegar; 1 1/2 teaspoons light brown sugar; 6 sprigs fresh thyme; 2 tablespoons unsalted butter; table salt; ground black pepper

Servings: persons

4 boneless skinless chicken breasts (6 to 8 ounces each)
table salt
ground black pepper
vegetable oil
Sauce
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)
2 teaspoons tomato paste
1 cup low sodium chicken broth
3 tablespoons white wine vinegar
1 1/2 teaspoons light brown sugar
6 sprigs fresh thyme
2 tablespoons unsalted butter
table salt
ground black pepper

1
Adjust oven rack to middle position; heat oven to 200 degrees.
2
Slice each chicken breast in half to form thin cutlets (easier if frozen for 10-15 minutes).
3
Season both sides of each cutlet with salt and pepper.
4
Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes.
5
Flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds.
6
Transfer to large heatproof plate.
7
Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
8
Remove skillet from burner. Add 2 teaspoons oil, shallot, and tomato paste to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds.
9
Set skillet over medium-high heat and add chicken broth, vinegar, light brown sugar, and thyme; bring to simmer, scraping pan bottom to loosen browned bits.
10
Simmer until reduced to 1/2 cup, 6 to 7 minutes.
11
Remove from heat. Whisk in butter 1 tablespoon at a time. Adjust seasonings with salt and pepper; serve immediately with cutlets.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 boneless skinless chicken breasts (6 to 8 ounces each), table salt, ground black pepper, vegetable oil, and more.

Yes, Sauteed Chicken With Tomato, Thyme & White Wine Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Chicken With Tomato, Thyme & White Wine Vinegar

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