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Andalusian chicken
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Andalusian Chicken

Gourmet chicken in a dash
Prep Time15 minutes
Cook Time20 minutes
Course: Main, Main Course
Cuisine: French
Keyword: chicken with tomatoes, french chicken recipes, quick gourmet chicken dinners in one skillet
Servings: 4
Calories: 308kcal
Author: Judith Hannemann

Ingredients

  • 4 medium boneless skinless chicken breasts
  • 1/3 cup flour
  • 1 tbs butter
  • 1 tsp oil

Sauce:

  • 2 tbs finely chopped onions or shallots
  • 15 oz can petit diced tomatoes drained
  • 1/4 cup dry white vermouth or dry white wine
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream or creme fraiche
  • 1/2 tsp tarragon
  • 1 tsp salt
  • 1/4 tsp pepper
US Customary - Metric

Instructions

  • Pound chicken breast with a meat mallet between 2 sheets of plastic wrap so they are an even thickness--about 1/2-inch/1.25-cm. With smaller or thinly sliced breasts this may not be necessary.
  • Heat the oil and the butter in a large skillet over medium-high heat. Dredge the chicken in the flour then brown on both sides in the hot skillet. This will depend on the size of the chicken breast but about 4-5 minutes each side would be a good estimate. Don't overcook!
  • Remove the chicken to a plate and cover to keep warm.
  • Add the onion/shallot to the hot skillet in which you browned the chicken. Cook for 1 minute, stirring constantly.
  • Add the remaining sauce ingredients. Stir this well and cook over medium-high heat until the sauce is reduced about 50 percent. It should be thick enough to coat a spoon.
  • Add chicken back to pan to heat through.

Notes

Chicken stock can replace the vermouth/wine

Nutrition

Serving: 1serving | Calories: 308kcal | Carbohydrates: 18g | Protein: 28g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 906mg | Potassium: 795mg | Fiber: 3g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 2mg