Pan Seared Chicken with Lemon and Tomatos
Pan Seared Chicken with Lemon and Tomatos

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pan seared chicken with lemon and tomatos. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Topped with seared chicken and dressed with a lemon-Greek yogurt sauce, this kind of simple fare lets the flavors of the season speak for themselves. with Tomato Salad & Creamy Lemon-Yogurt Sauce. Find recipes that suit your lifestyle with our new nutritionist-approved. Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.

Pan Seared Chicken with Lemon and Tomatos is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Pan Seared Chicken with Lemon and Tomatos is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pan seared chicken with lemon and tomatos using 23 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pan Seared Chicken with Lemon and Tomatos:
  1. Prepare 1 lb boneless skinless chicken breasts, cut into 1/4 inche slices
  2. Get 1 egg, beaten with 1 tablespoon water
  3. Make ready 1/2 cup all-purpose flour
  4. Get 2 tbsp grated parmesan cheese
  5. Prepare 1 tsp cajun seasoning
  6. Take 1/2 tsp black pepper
  7. Prepare 1/4 tsp salt
  8. Make ready 1 tbsp unsalted butter
  9. Take 1 tsp olive oil
  10. Prepare 1/4 cup dry white wine
  11. Prepare 1/2 cup low sodium chcken broth
  12. Prepare 2 tbsp fresh lemon juice
  13. Get 1/4 cup cream, heavy, light or half and half. I used heavy cream
  14. Get 1 tsp hot sauce, such asgraks brand
  15. Make ready 1/4 tsp black pepper and salt taste
  16. Take 2 tbsp chopped fresh basil
  17. Prepare 1 small onion, chopped
  18. Prepare 3 minced garlic cloves
  19. Prepare 1 cup fresh grape tomatos
  20. Get GARNISH
  21. Prepare grated parmesan cheese, for serving
  22. Take SUGGESTED ACCOMPANIMENT
  23. Take 1 Cheddar Cheese Puffs, recipe attached in direction step number #10

Stir in the capers and lemon zest, taste and adjust seasoning, if necessary. Return fish to pan and coat with sauce. Transfer to serving plates and spoon. Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl.

Steps to make Pan Seared Chicken with Lemon and Tomatos:
  1. In a medium bowl whisk egg and water until.well blended
  2. Whisk flour, cajun seasoning, parmesan cheese, pepper and salt on a large plate.
  3. Place chicken slices in egg mixture.
  4. Shake off excess liquid and place in flour mixture to coat lightly.
  5. Heat oil and butter in large skillet until hot shake excesse flour off chicken and place in hot pan without crowding. Cook until golden then turn and cook otherside until golden about 3 minutes per side. Remove to a plate and make sauce in pan.
  6. Have vegetables ready
  7. Add onions and garlic to skillet and soften about 3 minutes.
  8. Add wine and cook until.wine is almost gone
  9. Add broth, hot sauce, lemon, pepper,tomatoes, cream.and basil.cook.about 5 minutes until tomatoes are soft but still.hold their shape and sauce is lightly thickened.
  10. Serve sauce with chicken. Garnish with parmesan cheese. Serve with Cheddar Cheese Puffs if desired. Recipe attached below

https://cookpad.com/us/recipes/344016-cheddar-cheese-puffs

Season the chicken with salt and black pepper. There's nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there's everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. This recipe for pan seared chicken breast with spinach is a one pot meal of chicken breasts and vegetables in the most delicious lemon, butter and herb sauce.

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