Chicken Breast in a Spicy Tomato Sauce Recipe

Chicken breast in a spicy tomato sauce served with Parmentier potatoes and green bean amandine.

Chicken Breast in a Spicy Tomato Sauce Recipe

Perfectly cooked and moist chicken breast quickly braised in a lightly spiced tomato sauce that features a little sage and the bold flavours of Worcestershire and Tabasco sauces.

Course Main Course

Cuisine Modern European

Keyword chicken braised in tomato sauce, chicken breasts with tomato sauce, chicken in tomato sauce

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 515kcal

Author Brian Jones

Ingredients

2 Chicken Breasts Approx 400g or 14oz Total
1 teaspoon Vegetable Oil
15 g Butter 1 tablespoon
1 Small-Medium Echallion or Banana Shallot 35g
2 Cloves Garlic
5-6 Sage Leaves
75 ml Chicken Stock ⅓ Cup
200 g Tomato Passata ¾-1 Cup
1 tablespoon Worcestershire Sauce
¼-½ teaspoon Tabasco Sauce
¼ teaspoon Sugar
¼ teaspoon Salt Plus Extra to Season the Sauce
¼ teaspoon Black Pepper
25 g Freshly Grated Parmesan ¼ Cup
Fresh Chives for Garnish

Instructions

Cut the shallot in half, peel it and then dice it as finely as you can.
Peel the garlic cloves and dice them as finely as you can.
Finely shred the sage leaves.
Heat a 25cm or 10" frying pan over a medium-high heat and add the vegetable oil and the butter.
Season the chicken breasts with salt and pepper, and once the butter begins to foam, add them to the pan and cook them until golden on both sides. Then remove them from the pan and set them aside. This will take around 3-4 minutes, depending on your pan temperature.
Reduce the heat under the pan to medium-low, add the shallot, garlic and sage, then gently soften for 3-5 minutes, do not add any colour, if they start to go too golden, reduce the heat a little.
Pour in the tomato passata, stock, Worcestershire and Tabasco sauces, along with the sugar, stir, have a taste and add salt to your preference.
Return the chicken breasts to the pan (skin side up), cover with a lid, reduce the temperature to medium-low and cook until the chicken reaches an internal temperature of 68°C or 155°F (10-12 minutes).
Whilst the chicken is cooking, preheat your grill or broiler.
Scatter the grated parmesan over the top of the chicken breasts and slide them under the grill (broiler) until the cheese has melted and is golden. The chicken should have reached the "safe zone" temperature of 73°C or 165°F during this process.
Serve sprinkled with fresh snipped chives.

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