Chicken in Hot Tomato Vinaigrette

Published February 25, 2015

I like chicken with tomato sauce but wanted to do something different than my usual marinara. By adding a couple of different vinegars, some citrus, herbs and a little heat I ended up with a sauce that is sort of…. well….more like a salad dressing. At least the flavors remind me of salad dressing. I used my home canned tomatoes, but you could use store canned. It took only a few minutes to put together. Honestly, the hardest part was remembering how to spell vinaigrette.

Chicken in Hot Tomato Vinaigrette

1 can (14 oz.) tomatoes, stewed, diced or whole, large pieces broken up, if needed
1 clove garlic, minced
1 T. balsamic or red wine vinegar
1 T. lemon juice
1 t. sugar
1/2 t. lemon zest
1/2 t. crushed red pepper flakes – or to taste
salt to taste
1 T. chopped fresh basil or 1 t. dried
1 T. chopped parsley or 1 t. dried
1½-2 lbs. boneless, skinless chicken, cubed
1 T. oil
1 T. butter
Parmesan cheese and additional parsley for garnish

Combine first 7 ingredients and simmer together until thickened, about 20 minutes. Add salt to taste and herbs. Simmer 5 minutes longer. Meanwhile heat oil and butter in skillet and sauté chicken about 5 minutes or until chicken is cooked. Add sauce and simmer about 2 minutes longer. Serve alone or tossed with rice or pasta. Garnish with cheese and a little more parsley. Serves 4-6.

Posted in Cooking