Chicken Breast Filets with Onion and Parsley Tomato Sauce
Chicken Filets with Onion and Parsley Tomato Sauce.Sounds a little complicated.But it is very easy and very tasty. It’s another one of one of our quick and easy weeknight favorites.
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]
Here’s how easily cook up your Chicken Filets with Onion and Parsley Tomato Sauce
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 in a large plastic bag with a meat mallet or even 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.
While the chicken is cooking cut the onion into strips and chop up the garlic cloves and parsley. While 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.
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.
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.
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.
- [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]
- [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.
- 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.
- 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.
- 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.
- 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.
- 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.
- [/b].
- [img src=”https://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″]
