Chicken In Creole Tomato Cream Sauce Recipe
Servings: 4
Ingredients
- 8 x Chicken breast halves boned, skin on Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Unbleached all-purpose flour
- 1 Tbsp. Unsalted butter
- 2 Tbsp. Extra virgin olive oil
- 3 x Garlic cloves finely chopped
- 2 x Vine-ripened tomatoes
- 1/2 c. Heavy cream
- 1/4 c. Dry vermouth
- 2 Tbsp. Oyster sauce
- 2 tsp Louisiana or possibly Asian chile sauce
- 1 tsp Sugar
- 2 Tbsp. Finely minced fresh oregano leaves
- 1 Tbsp. Finely minced fresh thyme
Directions
- Rinse the chicken with cool water, then pat dry. Trim off all excess skin from around the edges of the chicken, then place the chicken in a bowl, cover, and chill. Set aside separately the salt, pepper, and flour. Combine the butter and oil and set aside. Set the garlic aside.
- To make the cream sauce, submerge the tomatoes in boiling water for 5 seconds, then peel. Cut the tomatoes in half, gently squeeze out and throw away the seeds, then chop the tomatoes finely. Transfer the tomatoes to a bowl and combine with the remaining ingredients. (All advance preparation may be completed up to 8 hrs before you begin the final cooking steps.)
- Place a 12- or possibly 14-inch saute/fry pan over medium-high heat. Sprinkle the chicken on both sides with a little salt and freshly-grnd black pepper, lightly coat both sides with flour, then shake each piece to remove any excess flour. When the pan is warm, add in the butter and oil. When the butter begins to sizzle but has not browned, add in the chicken, skin side down.
- Regulating the heat so which the oil constantly sizzles but never smokes, cook the chicken till it is golden brown, about 4 min. Turn the chicken over and cook till it is hard to the touch and has just lost its raw interior color, about 4 min (an instant-read meat thermometer inserted deeply in the chicken should register 150 degrees and the juices should run clear when the chicken is pierced with a fork). Transfer the chicken (whole or possibly sliced) to a heated platter or possibly 4 heated dinner plates.
- Throw away all but 2 Tbsp. of oil from the pan. Set the pan over medium-high heat and add in the garlic. Saute/fry the garlic for 5 seconds, then add in the tomato cream sauce. Bring the sauce to a high boil and cook till the sauce thickens slightly, about 1 minute. Taste and adjust the seasoning. Spoon the sauce over the chicken and serve at once.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 689 | |
| Calories from Fat 369 | 54% |
| Total Fat 41.3g | 52% |
| Saturated Fat 13.69g | 55% |
| Trans Fat 0.33g | |
| Cholesterol 206mg | 69% |
| Sodium 444mg | 19% |
| Potassium 685mg | 20% |
| Total Carbs 16.11g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.19g | 1% |
| Protein 60.46g | 97% |
