How to cook chicken breasts in tomato sauce

Even the most sophisticated gourmet will like chicken breasts in tomato sauce. They can be stewed or fried, baked in any form (on a baking sheet or in foil). Today we have selected for you two of the most popular and delicious recipes for chicken breasts in tomato sauce in a pan. In the first case, the meat will need to be first fried and then stewed, in the second - bring to the formation of a golden crust, pre-cooked breasts. In both versions, the dish is amazing!

Chicken Breasts Stewed in Tomato Sauce

Let's prepare a chicken dish, which will suit any of the famous side dishes, but it is better to give preference to rice. Juicy meat in a viscous tomato sauce can not leave anyone indifferent. So delicious, aromatic and satisfying are chicken breasts. In tomato sauce, with the addition of all kinds of seasonings, hundreds of various flavoring notes are revealed - from sweet to bitter-spicy.

Will be required for cooking:

• four chicken breasts;
• two carrots;
• bulb;
• two bell peppers;
• 400 grams of tomatoes in their own juice;
• three tablespoons of thick, high-quality tomato paste;
• 2/3 cup red dry wine;
• salt;
• favorite seasonings;
• dried Provence herbs;
• 200 grams of hard cheese.

Stewing chicken breasts

The chicken breast recipe in tomato sauce seems simple, but the taste is perfect for everyone who likes these dishes. If desired, you can add chili pepper or hot ground - this will give a special taste. We do not recommend stewing chicken breasts in tomato sauce with spicy additives, if the dish is also served for children. Replacing them with more neutral spices, you can get a very interesting taste of the dish.

First of all, we suggest preparing the sauce:

1. Grate the carrots on a fine grater, cut the onion in half rings. Sauté these vegetables until soft in a little sunflower oil.
2. Wash the bell peppers, clean from the insides, cut into cubes and send to the rest of the vegetables. Once the pepper is soft, add the quarters of the tomatoes in the pan in your own juice (along with the juice). Stew for about 5 minutes, then add tomato paste, provencal herbs, salt and seasonings.

Let's take a chicken:

1. If you eat meat with skin, then simply wash and dry the breasts with paper towels. If not, you can remove the skin.
2. Salt and season the pieces of chicken, then you need to fry them over high heat until blush. The incandescence must be strong so that the juice remains in the breasts, and does not flow into the pan.
3. Pour cooked sauce over chicken slices, reduce heat and simmer for 20 minutes. Next, add wine, grated cheese. While stirring, cook for 5 minutes, the cheese should be completely dissolved in the sauce.

Serving chicken breasts in tomato sauce is recommended in the form of heat, then the cheese, which is part of the dish, will still stretch.

Fried breast with tomato

The time has come to familiarize yourself with the technology of the next recipe. We first boil the breasts, and then fry them in a pan until we get a delicious tomato crust, into which the sauce will turn. We recommend serving mashed potatoes or fresh vegetable salads as a side dish. The chicken will appeal to meat lovers for its bright and rich taste, juiciness and aroma.

Of the ingredients you will need:

• four chicken breasts;
• two bay leaves;
• black pepper and allspice (peas) - two little things;
• half a glass of white dry wine;
• salt;
• two tablespoons of tomato paste;
• Provencal herbs;
• a teaspoon of ground red paprika (sweet);
• any seasonings, but not sharp.

If you like a milder taste, then dilute the tomato paste with a spoon of mayonnaise, discard paprika and seasonings, use only Provencal herbs. But even with all the prescribed ingredients, the dish can be safely given to children after three years.

Cooking Fried Chicken in Tomato

1. Chicken breasts need to be washed, if necessary, remove skin from them.
2. Put the breasts in the pan, pour the water so that it covers the meat two centimeters higher.
3. Add salt, peas and bay leaves. After boiling pour in wine, cook meat for about 10 minutes. It is necessary that the pieces stop oozing blood when piercing by 5 mm - so the chicken will turn out juicy when frying.
4. Mix tomato paste, paprika, herbs, slightly salt as needed. Roll the chicken in this sauce, let it brew for 5-10 minutes.
5. Fry the chicken breasts in tomato sauce in a pan, setting a slow fire, for 5-7 minutes on each side, in 2-3 sets. If the sauce starts to burn, pour in a container for a tablespoon of broth in which the chicken was cooked.