Tomato Rosemary Sauce Recipes
ROSEMARY CHICKEN WITH TOMATO SAUCE
This Italian-style casserole will warm you up, and it's great value too
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
- In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.
Nutrition Facts : Calories 275 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.09 milligram of sodium
ROSEMARY CHICKEN WITH TOMATO SAUCE
Make and share this Rosemary Chicken With Tomato Sauce recipe from Food.com.
Provided by Pink Penguin
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat half the oil in a non stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
- In the same pan, heat teh rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies & remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes & capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season & serve.
Nutrition Facts : Calories 231.7, Fat 9.2, SaturatedFat 1.9, Cholesterol 116.2, Sodium 262, Carbohydrate 7.5, Fiber 1.7, Sugar 3.8, Protein 29
CHICKEN WITH TOMATO ROSEMARY SAUCE
Oh my, this was made as a family dinner, but it is company worthy! Out of desperation, I pulled the recipe off the back of the College Inn chicken broth can and all I can say is "OH MY"!
Provided by Chicagoland Chef du
Categories Chicken Breast
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Melt butter and heat w/ EVOO in a skillet.
- Sauté chicken breast halves on both sides until browned, set aside in a baking dish, cover with foil and place in oven to continue cooking until chicken is no longer pink.
- In the mean time, add white wine to skillet and reduce by half.
- Add broth, tomatoes, rosemary. Bring to a boil then simmer and reduce the liquid by half. May take 10 minutes or longer.
- Add cream/ half & half and reduce liquid to desired thickness. This may take an additional 10 minutes or longer. Add onions and wilt, and serve.
- Serve over chicken breasts w/ buttered noodles or rice.
Nutrition Facts : Calories 481.5, Fat 36.6, SaturatedFat 18.9, Cholesterol 131, Sodium 874.7, Carbohydrate 8, Fiber 0.8, Sugar 4, Protein 20
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