Pan Seared Chicken with Roasted Tomato Sauce
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.
Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
Cut the tomatoes in half and put them onto a baking sheet, cut-side up.
Drizzle over 1 tablespoon canola oil and season with salt and pepper.
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.
While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil.
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.
Remove the chicken from the skillet, cover and keep warm.
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.
Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher.
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.
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.
Meanwhile, in a small skillet over medium heat, melt the butter.
Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
Cook the bacon in a large skillet, working in batches, until it is crisp.
Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat.
Add the onions and cook until they are soft, about 5 minutes.
Add the garlic and cook for about 1 minute, being careful not to let the garlic burn.
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.