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1 November, 2017

Chicken Filets with Onion and Parsley Tomato Sauce

Posted in : Gluten Free, Main Course, poultry, Quick and Easy, Uncategorized on by : poppop

Chicken Filets with Onion and Parsley Tomato Sauce is one of our quick and easy weeknight favorites. It’s even requested by family and friends when we are having company over for a Sunday dinner.

First the chicken. You could go with chicken tenders that you keep in the freezer (thaw them out in the fridge for a few hours or just zap them a little in your  microwave) or already sliced boneless skinless breasts that you can get at the store or you can butterfly whole boneless skinless chicken breasts and hammer them thin with a meat mallet or the bottom of a sauce pan.

Put a skillet on at medium high and add a tbsp. of olive oil (just eyeball it). Salt and pepper the chicken, cook about two minutes each side (two and a half if using thawed out tenders) and set aside in a plate that will save the drippings.

hicken filets with Onion and Parsley Tomato Sauce1 poppopcooks.com

While the chicken is cooking cut the onion into strips and chop up the garlic cloves and parsley. When the chicken is resting add the onion to the pan and scrape the bits off the bottom of the pan with a wooden spoon as you stir the onion. When the onion strips start to brown on the edges push them out to the edge of the pan and put the garlic on the bare spot in the middle. Immediately squeeze the lemon juice on to the garlic and let the garlic cook in the juice for about a minute.

Chicken filets with Onion and Parsley Tomato Sauce5 poppopcooks.com

Add the tomato sauce (or canned tomatoes) and the parsley to the pan. I’m usually, no pretty much always, enjoying my first glass of chianti this point so I add a splash of it to the pan also. You don’t have to but I find that sipping and adding the wine helps both me and the sauce.

Chicken filets with Onion and Parsley Tomato Sauce3 poppopcooks.com

Return the chicken and the drippings to the pan and turn them over a few times as they finish cooking for about two minutes after the sauce starts to simmer. Let the sauce reduce and thicken.

Chicken filets with Onion and Parsley Tomato Sauce4 poppopcooks.com

Serve it up and Bon Appetit!! Some of poppop’s easy homemade bread to dip in the sauce and the rest of that Chianti sure would be nice. I’m sure you that will enjoy your Chicken Filets with Onion and Parsley Tomato Sauce.

Chicken filets with Onion and Parsley Tomato Sauce2

 

 

 

 

Chicken Filets with Onion and Parsley Tomato Sauce
Recipe Type: Chicken, Main Course
Cuisine: Italian
Author: Poppop
Prep time:
Cook time:
Total time:
Serves: 2
[b]Chicken filets sautéed in an onion, parsly tomato sauce[/b]
Ingredients
  • [b]4 chicken tenders or 1 large boneless skinless chicken breast butterflied and pounded thin or just buy already sliced chicken breasts.
  • 1 tbsp. olive oil
  • salt and pepper
  • 1 small onion cut into strips
  • 2 cloves garlic chopped
  • 3 tbsp coarsely chopped fresh parsley leaves or 1 1/2 tbsp. dried
  • 1/2 fresh lemon
  • 2 cups canned crushed Rome tomatoes (a 15. oz. can will work) or 2 cups marinara sauce homemade or canned
  • 1/2 cup red wine (optional)[/b]
Instructions
  1. [b]First the chicken. You could go with chicken tenders that you keep in the freezer (thaw them out in the fridge for a few hours or just zap them a little in your microwave) or already sliced boneless skinless breasts that you can get at the store or you can butterfly whole boneless skinless chicken breasts and hammer them thin with a meat mallet or the bottom of a sauce pan.
  2. Put a skillet on at medium high and add a tbsp. of olive oil (just eyeball it). Salt and pepper the chicken, cook about two minutes each side (two and a half if using thawed out tenders) and set aside in a plate that will save the drippings.
  3. While the chicken is cooking cut the onion into strips and chop up the garlic cloves and parsley. When the chicken is resting add the onion to the pan and scrape the bits off the bottom of the pan with a wooden spoon as you stir the onion.
  4. When the onion strips start to brown on the edges push them out to the edge of the pan and put the garlic on the bare spot in the middle. Immediately squeeze the lemon juice on to the garlic and let the garlic cook in the juice for about a minute.
  5. Add the tomato sauce (or canned tomatoes) and the parsley to the pan. I’m usually, no pretty much always, enjoying my first glass of chianti this point so I add a splash of it to the pan also. You don’t have to but I find that sipping and adding the wine helps both me [i]and[/i] the sauce.
  6. Return the chicken and the drippings to the pan and turn them over a few times as they finish cooking for about two minutes after the sauce starts to simmer. Let the sauce reduce and thicken.
  7. Serve it up and Bon Appetit!! Some of poppop’s easy homemade bread to dip in the sauce and the rest of that Chianti sure would be nice.
  8. [/b].
  9. [img src=”http://poppopcooks.com/wp-content/uploads/2016/01/Chicken-filets-with-Onion-and-Parsley-Tomato-Sauce2.jpg” width=”618″ height=”550″ class=”aligncenter size-full” title=”Chicken filets with Onion and Parsley Tomato Sauce2″]

 

 

 

Originally posted 2016-01-01 14:10:08.