Sometimes I want to have a few friends over for a nice, relaxed dinner. This is the dish I fall back on year in and year out (with some variations along the way). I like to serve this chicken dish at small dinner parties, because I can make it in the morning when it’s cool and reheat it while I’m entertaining my guests. (This may be prepared 8 hours ahead through Step 4, covered and refrigerated. Return to room temperature before reheating.)
The tomato-leek sauce, with its thyme and red pepper flakes, is a bold addition to the simple sauteed chicken. If you are in a hurry, you can skip the bacon or pancetta, although it gives an additional layer of flavor.
Make sure to have your chicken breast halves pounded all the same size for ease in browning. You’ll need a large skillet to accommodate all the chicken at one time for browning. This dish can be multiplied if you are serving a larger group.
If you have the time, you can peel the tomatoes with a serrated peeler and chop them; otherwise use good quality canned diced tomatoes.
Sometimes I’ll vary the recipe by adding a medium, peeled and chopped eggplant after the bacon is cooked. In that case, make sure to add a bit more oil since eggplant acts like a sponge to oil. Check that the eggplant is nicely browned and softened. You could also add sliced olives or sweet peppers, if you are in the mood.
Sauteed Chicken With Tomato Leek Sauce
Serves 4- 1/4-pound pancetta or bacon, cut into 1/4-inch dice
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large whole chicken breasts, boned, skinned, halved, and pounded evenly (4 half boned and skinned breasts)
- 2 medium leeks, light green and white part only, finely chopped
- 2 medium tomatoes, peeled and finely chopped or 1 (14 1/2) ounce can diced tomatoes with juice
- 1/2 cup chicken stock
- 1/4 cup whipping cream
- 1 teaspoon tomato paste
- 2 teaspoons finely chopped fresh thyme
- Pinch of red pepper flakes
- Salt
- Fresh thyme sprigs (for garnish)
2. Add the remaining 1 tablespoon each butter and olive oil to the pan over medium-high heat. Add the chicken and saute, turning once, until nicely browned, 5 to 7 minutes on each side. Remove to a platter and cover with aluminum foil to keep warm. Discard all but 2 tablespoons of the fat from the pan.
3. Add the leeks to the pan and saute over medium-high heat until softened, about 5 minutes.
4. Add the tomatoes, reduce the heat to medium, and cook until the tomatoes are softened, 3 to 5 minutes. Add the chicken stock, cream, and tomato paste, and raise the heat to medium-high. Reduce by one-fourth, or until slightly thickened. Stir in the thyme, red pepper flakes, and salt to taste.
5. Return the chicken breasts and pancetta to the sauce and heat over medium heat until warmed through, about 5 minutes. Taste for seasoning. Transfer to a platter and garnish each breast with thyme sprigs. Serve immediately.
