Sauteed Chicken Breasts with Warm Tomato-Tarragon Salsa

I am always on the lookout for a great chicken recipe, and with all of the fresh tarragon growing in our herb garden, it seemed like the perfect time to try this recipe! The result? We loved this – we will definitely be making this again! We served this over pasta, but any neutral side dish (quinoa, polenta, bulgur, etc.) would work well with it!

Sauteed Chicken Breasts with Warm Tomato-Tarragon Salsa
Adapted from KalynsKitchen
Serves 4

1 lb boneless skinless chicken breasts, cut into 4 pieces
2 tsp olive oil
1/2 tsp ground poultry seasoning
dash salt
dash pepper
4 large garlic cloves, peeled

1 cup diced fresh tomatoes (about 4 small tomatoes)
2 Tbsp finely chopped sun-dried tomatoes (dry – not packed in oil)
1 tsp capers
1/2 tsp minced garlic
1 tsp white wine vinegar
1 Tbsp chopped fresh tarragon
1 green onion, finely sliced (green & white parts)

In food processor, combine fresh tomatoes, sun-dried tomatoes, capers, minced garlic, vinegar, tarragon, and green onion. Pulse 10-20 times to coarsely chop and combine ingredients. Set aside.

Sprinkle poultry seasoning and salt and pepper over the chicken. Heat olive oil in heavy frying pan over medium-high heat. Add garlic cloves, saute about 1 minute to flavor the oil, then add chicken and saute about 4-5 minutes on top side, then turn and cook 3-4 minutes on second side. (Actual cooking time will depend on the thickness of the chicken, how hot you have your stove, and the pan. Chicken should be well-browned, and firm but not hard to the touch when it’s done.)

Remove chicken & garlic to serving plates. Pour salsa into pan and mix with any accumulated chicken bits from pan. Cook about one minute, until salsa is warmed through. Spoon salsa over chicken and serve immediately.

Nutritional info:
Calories: 196.2
Total Fat: 6.1 g
Saturated Fat: 1.0 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.7 g
Cholesterol: 64.0 mg
Sodium: 142.2 mg
Potassium: 414.8 mg
Total Carbohydrate: 6.7 g
Dietary Fiber: 1.2 g
Sugars: 1.6 g
Protein: 27.3 g


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