Pan Seared Chicken with Roasted Tomato Sauce

Name: Pan Seared Chicken with Roasted Tomato Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams bacon; 4 servings Freshly ground black pepper; 59 milliliters breadcrumbs; 850 grams red beans, drained and rinsed; 2 Tbsps canola oil; 2 teaspoons canola oil; 680 grams bone-in, split chicken breast; 118 milliliters chicken broth; 1 Tbsp chopped fresh parsley; 2 Tbsps chopped garlic; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp chopped fresh oregano; 2 plum tomatoes, chopped; 6 plum tomatoes; 2 sausage links, any kind, cut into 1/2-inch-thick rounds; 1 Tbsp spicy brown mustard; 4 roasted tomato halves, from Pan Seared Chicken with Roasted Tomato Sauce; 1 Tbsp unsalted butter; 3 Tbsps unsalted butter, cut into pieces; 1 medium yellow onion, chopped

Pan Seared Chicken with Roasted Tomato Sauce might be just the main course you are searching for. This recipe serves 4. One serving contains 939 calories, 66g of protein, and 52g of fat. This recipe covers 51% of your daily requirements of vitamins and minerals. Head to the store and pick up oregano, roasted tomato halves, chicken broth, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.

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Oven

Cut the tomatoes in half and put them onto a baking sheet, cut-side up.

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Tomato

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Baking Sheet

Drizzle over 1 tablespoon canola oil and season with salt and pepper.

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Salt And Pepper

Canola Oil

Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.

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Tomato

Stew

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Broiler

While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.

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Tomato

Bone

Meat

In a large skillet over medium-high heat, add the remaining 1 tablespoon oil.

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Cooking Oil

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Frying Pan

Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes.

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Salt And Pepper

Chicken Pieces

Whole Chicken

Cooking Oil

Remove the chicken from the skillet, cover and keep warm.

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Whole Chicken

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Frying Pan

Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer.

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Chicken Broth

Mustard

Oregano

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Wooden Spoon

Frying Pan

Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher.

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Tomato

Potato

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Potato Masher

Baking Sheet

Wooden Spoon

Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.

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Salt And Pepper

Chicken Pieces

Whole Chicken

Butter

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Frying Pan

In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.

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Chicken Broth

Tomato

Sausage

Beans

Cooking Oil

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Frying Pan

Meanwhile, in a small skillet over medium heat, melt the butter.

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Butter

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Frying Pan

Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.

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Breadcrumbs

To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.

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Breadcrumbs

Sausage

Beans

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Bowl

Cook the bacon in a large skillet, working in batches, until it is crisp.

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Bacon

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Frying Pan

Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.

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Paper Towels

Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat.

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Bacon Drippings

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Frying Pan

Add the onions and cook until they are soft, about 5 minutes.

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Onion

Add the garlic and cook for about 1 minute, being careful not to let the garlic burn.

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Garlic

Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.

Ingredients you will need

Tomato

Parsley