Pan-fried chicken in creamy tomato sauce
Recipe for pan-fried chicken breast in a creamy tomato sauce.
Servings 4 people
Calories 671kcal
Ingredients
Creamy tomato sauce
- 1 large onion, finely chopped
- 4 cloves garlic, grated or crushed
- 5 tbsp tomato purée
- 2 tins cherry tomatoes - or chopped tomatoes
- 200 g mascarpone or 200 ml whipping cream
- 75 g Parmesan, finely grated
- 2 handfuls fresh basil - about 1 pot
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper
Chicken breast
- 4 chicken breasts - about 600 g
- Plain flour
- 25 g butter
- 2 tbsp oil
- Salt and pepper
Instructions
Pan-fried chicken breast
- Season the chicken breasts with salt and pepper, then turn them in plain flour.
- Melt the butter with the oil in a frying pan over a medium heat and fry the chicken until golden on both sides and cooked through.Set the chicken aside on a plate, loosely covered with foil.
Creamy tomato sauce
- In the same pan, fry the onion and garlic until the onion is soft and translucent.
- Add the tomato purée and dried herbs, heat through for about a minute, then pour in the cherry tomatoes and the mascarpone/cream.You can also use chopped tomatoes if you prefer.
- Stir well and let the sauce heat through for 10 minutes, then add the Parmesan and fresh basil.Crush some of the tomatoes if you like, but leave some whole.
- Let the sauce simmer for another couple of minutes and season to taste with salt and pepper.
- Return the chicken to the pan, scatter over a little finely sliced spring onion, basil or parsley, and serve with boiled rice, potatoes or pasta.
Nutrition
Calories: 671kcal | Carbohydrates: 23g | Protein: 47g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 172mg | Sodium: 966mg | Potassium: 1418mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1795IU | Vitamin C: 27mg | Calcium: 396mg | Iron: 4mg