Sautéed Chicken Breasts with Tomatoes and Scallions
Category:
Meat and Poultry, Dry-Heat Methods, sautéing |
Equipment:
Sauté pan, offset spatula |
No. Servings:
10 |
Serving Size:
1 breast |
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Yield:
4.75 lb. (2.2 kg) |
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| 10 ea. | * chicken breasts, boneless, 6 oz. (170 g) |
| to taste | salt |
| to taste | white pepper |
| as needed | flour |
| 2 fl. oz. | olive oil |
| 1 Tbsp. | garlic, minced |
| 8 oz. | * tomato concassé |
| 1 pt. | * chicken stock |
| 3/4 c. | scallions, chopped |
| 1 oz. | butter (optional) |
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1 | Season the chicken breasts with salt and pepper, and dredge in flour. | 2 | Heat the oil in a sauté pan until it is sizzling hot. | 3 | Place the chicken breasts in the pan in a single layer (cook in two batches if necessary) and cook until they become an even brown color. | 4 | **Turn the breasts and brown on the other side. Remove from the pan and finish cooking to 165°F (74°C) in the oven if necessary. | 5 | Add the garlic to the pan and sweat. Add tomatoes and chicken stock, and simmer. Reduce to evaporate excess liquid. | 6 | Add the scallions and butter, and simmer two minutes. Adjust seasoning with salt and pepper. | 7 | Serve chicken breasts coated with the sauce. |
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| Nutrition Information | | Calories | 304 | | Fat (g) | 11 | | Protein (g) | 41 | | Carbohydrate (g) | 8 | | Cholesterol (mg) | 106 | | Sodium (mg) | 643 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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