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I'd love to share my go-to chicken breast recipe with you - it's always a hit at my little eatery. The magic happens when the velvety tomato sauce wraps around the juicy chicken, making a dish that just warms you up inside. My regulars can't get enough and keep coming back for it week after week.
The magic lies in the sauce
In my kitchen, I've learned that getting things just right comes down to the small stuff. The smooth tomato sauce gently hugs each piece of chicken, while the herbs from Provence add that lovely Southern touch that takes me back to my Mediterranean getaways. It's basically comfort on a plate.
My shopping list
- Chicken breasts: I always grab mine from my favorite poultry guy.
- Crushed tomatoes: I prefer the Italian ones for their sweetness.
- Heavy cream: The thicker the better for a heavenly sauce.
- Onion: I chop it super fine so it melts into the sauce.
- Garlic: Straight from the garden when I can get it.
- Paprika and Provençal herbs: My little tricks in just the right amounts.
- Fresh basil: A few leaves from my small garden patch.
- Grated Parmesan: Real parmigiano reggiano makes all the difference.
Kitchen wizardry
- Perfect chicken
- I start by seasoning my breasts well before slowly browning them to keep them tender.
- Flavor foundation
- My onions slowly melt in the same pan, soaking up all those tasty chicken bits.
- Creamy moment
- I mix in my cream carefully, letting it blend into the sauce nice and slow.
- Final touch
- The chicken goes back into this tasty bath to finish cooking gently.
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Time to enjoy
I always pair this dish with fresh pasta that soaks up the creamy sauce. A sprinkle of fresh basil and parmesan completes the picture. My customers love mopping up every last drop with a chunk of crispy bread.
Frequently Asked Questions
- → How do I keep the chicken tender?
- Don’t overcook the chicken when browning it initially. The sauce will continue to keep it soft as it finishes cooking.
- → Can I use fresh tomatoes?
- Absolutely, use peeled and diced fresh tomatoes. You’ll need about six ripe ones, and they’ll need a little longer to soften.
- → What if my sauce turns out too thin?
- Let it simmer a bit longer on medium heat. The cream naturally thickens as it cools slightly.
- → Can this dish be made ahead?
- Yes, it can. Prepare it a few hours earlier and reheat gently. If the sauce thickens too much, just add a splash of cream or broth.
- → What’s a good side dish?
- Fresh pasta works great for soaking up the sauce, but rice or roasted veggies are also good choices.