Herb Chicken With Warm Vinaigrette Recipes

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HERB CHICKEN WITH WARM VINAIGRETTE



Herb Chicken with Warm Vinaigrette image

Make and share this Herb Chicken with Warm Vinaigrette recipe from Food.com.

Provided by Kim127

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves
4 tablespoons balsamic vinegar
2 teaspoons dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
2 cups plum tomatoes, cored,seeded and chopped

Steps:

  • Brush chicken with 1 tablespoon vinegar.
  • Sprinkle with Italian seasoning, 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
  • Add chicken to oil and saute about 6-7 minutes per side or until browned.
  • Remove chicken to platter and keep warm.
  • Add remaining 3 tablespoons vinegar to skillet over medium heat and stir to loosen any browned bits from the bottom.
  • Add remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Stir in tomatoes and heat through.
  • Pour warm vinaigrette over chicken.

Nutrition Facts : Calories 255, Fat 13.4, SaturatedFat 2.1, Cholesterol 75.5, Sodium 726.7, Carbohydrate 6.4, Fiber 1.1, Sugar 4.8, Protein 25.9

SAUTEED CHICKEN WITH SHALLOT-HERB VINAIGRETTE



Sauteed Chicken with Shallot-Herb Vinaigrette image

Yield Makes 6 servings

Number Of Ingredients 9

6 skinless boneless chicken breast halves
2/3 cup grated shallots (about 5)
4 teaspoons plus 7 tablespoons (or more) olive oil
2 cups minced shallots (about 10)
1/4 cup Sherry wine vinegar
4 tablespoons water
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 teaspoons honey

Steps:

  • Place chicken, grated shallots, and 4 teaspoons oil in large bowl; toss. Refrigerate at least 3 hours and up to 8 hours.
  • Bring 1/3 cup minced shallots, vinegar, and 2 tablespoons water to boil in medium saucepan over medium-high heat. Boil 1 minute. Reduce heat to medium; simmer until shallots are soft, about 1 minute. Remove from heat. Whisk in 5 tablespoons oil, parsley, cilantro, honey, and 2 tablespoons water. Season sauce with salt and pepper. Set aside.
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add remaining minced shallots; sauté about 3 minutes. Transfer to small bowl. Heat 1 tablespoon oil in same skillet. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet; sauté until cooked through, adding more oil if necessary, about 6 minutes per side.
  • Transfer chicken to cutting board. Cut on diagonal into 1/2-inch-thick slices. Divide chicken among 6 plates. Sprinkle with sautéed shallots. Bring sauce to simmer. Spoon over chicken and serve.

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