A comforting and quick meal for busy nights, ready in 35 minutes.
Por
Equipe Receita Solta
"Filés de peito de frango dourados na frigideira de ferro e finalizados em molho sedoso de tomates frescos e creme de leite. A redução suave com alho picado, cebola e caldo de galinha ganha perfume aromático de folhas frescas de manjericão."
- The quick searing over medium-high heat creates a golden crust on the meat and forms a rich caramelized base in the skillet. - Cooking fresh tomatoes until they fall apart creates a natural acidic pulp that balances the density of the cream. - Returning the chicken to the sauce over low heat allows finishing the internal cooking while keeping the fiber tender and juicy.
Season the chicken breasts generously with salt and freshly ground black pepper on both sides. Make sure to cover the entire surface for a balanced and enveloping flavor in every bite.
Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken breasts and brown for 4-5 minutes on each side, until they are well browned and have a crispy crust. Remove the chicken from the skillet and set aside on a plate.
Na mesma frigideira, adicione a cebola picada e refogue por 3-4 minutos, até ficar translúcida e macia. Adicione o alho picado e cozinhe por mais 1 minuto, até liberar seu aroma característico e doce. Raspe o fundo da panela para soltar os pedacinhos dourados.
Add the chopped tomatoes to the skillet. If using canned tomatoes, add them along with their juice. Bring to a boil and cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to break down and the sauce begins to thicken slightly.
Pour in the chicken broth and heavy cream, stirring well to incorporate all ingredients. Season the sauce with salt and pepper to taste. Let the sauce boil gently and cook for 2-3 minutes, until it reaches a silky and appetizing consistency.
Return the golden chicken to the skillet, dipping it in the creamy sauce. Reduce the heat to minimum, cover the skillet, and cook for another 5-7 minutes, or until the chicken is cooked through. The ideal internal temperature is 74°C (165°F).
Retire a frigideira do fogo. Incorpore o manjericão fresco picado, mexendo delicadamente no molho. Sirva imediatamente, acompanhado de parmesão ralado na hora, se desejar, e desfrute desta refeição reconfortante.
Encontramos os melhores utensílios e ingredientes para você preparar Golden Chicken Breast with Silky Fresh Tomato Sauce com perfeição.
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- Version with spinach: add two cups of fresh baby spinach in the last 2 minutes of boiling the sauce. - Version with white wine: Deglaze the skillet with half a glass of dry white wine before adding the broth. - Gratinated version: transfer the chicken with sauce to a baking dish, cover with mozzarella cheese, and brown in the oven at 200°C.
- The chicken breast can be replaced with boneless chicken thigh fillets or thin slices of fresh pork loin. - Fresh Roma tomatoes can be replaced by a can of quality Italian peeled tomatoes with their juice. - Fresh heavy cream can be substituted with traditional culinary cream or full-fat UHT cream.
Keep the chicken immersed in the creamy sauce in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over low heat with two tablespoons of water or broth so the cream becomes silky again without curdling.
The dish can be frozen in a suitable freezer container for up to 2 months. When thawing in the refrigerator, heat over low heat, stirring the sauce gently to reincorporate the cream's fat without breaking.
Serve with fluffy white rice with garlic, fettuccine-style pasta tossed in butter, mashed potatoes, or Italian bread.
Sear for 4 minutes on each side and finish cooking inside the moist sauce for just 3 minutes over very low heat.
Fresh heavy cream has a fat content above 35%, which provides thermal stability against the acidity of the tomato.
It is not strictly mandatory; chopping the tomatoes into small cubes allows the skin to soften and integrate into the rustic sauce.
If you prefer a perfectly smooth texture without bits of onion or tomato, blend the sauce before adding the fresh basil.
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