4161
Herb-Roasted Chicken with Tomato-Cream Sauce Recipe
recipes

Herb-Roasted Chicken with Tomato-Cream Sauce

Sauteed vegetables roasted with pan-seared chicken topped with mustard, herbs and bread crumbs and all served with a tomato-cream pan sauce

Recipe concept developed by The Culinary Institute of America

35
Prep Time
(MINUTES)
1
Total Time
(HOURS)
4
Servings

Ingredients

  • PAM® Olive Oil No-Stick Cooking Spray
  • 4 boneless skinless chicken breast halves (4 breast = about 1-1/4 lb)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 32 baby carrots
  • 4 medium red-skinned potatoes, scrubbed, cut into thin wedges
  • 16 fresh pearl onions, peeled
  • 1 tablespoon Gulden's® Spicy Brown Mustard
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons dry unseasoned bread crumbs
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
  • 1/3 cup prepared chicken gravy
  • 1/3 cup heavy cream
  • 1/4 teaspoon ground black pepper

Nutrition Information

518
Calories
20g
Total Fat
38g
Protein
Serving Size: 4 servings
View Complete Nutrition Information >

Directions

  1. Make Chicken: Preheat oven to 400°F; spray 13x9-inch glass baking dish with cooking spray. Sprinkle chicken with salt and pepper.
  2. Heat oil in large skillet over medium-high heat. Place chicken breasts in skillet; cook 4 minutes on each side or until browned. Remove from skillet; place on plate.
  3. Place carrots, potatoes and onions in skillet. Cook about 7 minutes or until vegetables start to brown, stirring occasionally. Remove from skillet and place in baking dish.
  4. Brush chicken with mustard. Sprinkle with tarragon, thyme and bread crumbs. Spray bread crumbs with cooking spray. Place chicken on top of vegetables in baking dish. Bake 25 minutes or until internal temperature of chicken reaches 165°F.
  5. Make Sauce: Meanwhile, place skillet over high heat, add undrained tomatoes and stir, scraping the brown bits off bottom of skillet. Bring to a boil; add gravy and cream. Cook 3 to 4 minutes or until sauce thickens. Add pepper. Serve with vegetables and chicken breasts.

Cook's Tip

Frozen pearl onions provide a quick and convenient ingredient option for fresh pearl onions.
Nutrition Information close
Amount per Serving
Calories 518  
  % Daily Value*
Total fat 20 g 31%
Saturated fat 7 g 35%
Cholesterol 119 MG 40%
Sodium 718 MG 30%
Carbohydrate 45 g 15%
Dietary fiber 5 g 22%
Sugars 7 g
Protein 38 g
Vitamin A   135%
Vitamin C   41%
Calcium   8%
Iron   16%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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