This Chicken in Zesty Tomato Sauce was a hit! A true family favorite.
It’s hard to find marinara sauce here in Turkey. There is one brand, Barilla, which is overly expensive and hard to find. Every once in a while I’ll see a bottle on the store shelf, but not very often.
Furthermore, one of the greatest challenges living in Turkey is that there is not a lot of variety when it comes to —well everything! The same fruits and vegetables nearly occupy every market you walk into. Nearly all produce is homegrown and in season, which is a spectacular look on the brighter side.
Here’s the challenge. When I get inspired to make a dish, there is nowhere to find the ingredient(s) I need. However, that’s ok, because I am totally up for it!
Tips for Making Chicken in Zesty Tomato Sauce
- Use a nonstick skillet.
- Heat the pan before drizzling in the olive oil.
- Once you place the chicken onto the pan—don’t move it around! Not even once. This will help the bottom of the chicken get nice and golden brown.
- Don’t over-crowed the chicken. Adding too many pieces into the pan at once will steam the chicken instead of getting a nice sear. Cook in batches—adding additional olive oil in between each batch.
- Use your favorite tomato sauce. My favorite crushed tomatoes from the States is from Hunts.
I hope this chicken in zesty tomato sauce is going to be a new family favorite in your home.
More Crave-Worthy Recipes
Chicken in Zesty Tomato Sauce
Juicy, pan-seared chicken simmered in an easy-to-make zesty tomato sauce. Aromatic herbs like fresh basil elevate this dish to another level of crave-worthiness.
Slice each chicken breast into 3 thin cutlet pieces. Season both sides with salt and pepper.You should have a total of 6 pieces. If you have a hard time slicing them, thus creating multiple pieces, that's ok!
Preheat a large nonstick skillet over medium heat.
Once heated, drizzle in olive oil. Swirl the pan around to ensure the bottom is evenly coated.
When ready, add the chicken to the pan. Don't overcrowd the pan. Sear on both sides until golden brown, but not necessarily cooked through.
Next, remove the cutlets. Drizzle more olive oil into the pan. Add the onions and garlic. Sautee until aromatic. Add the buckwheat flour and cook until it dissolves into the onion mixture.
Finally, add the paprika and cumin. Cook for 30 seconds or until aromatic. Then add the crushed tomatoes, chicken broth, salt, and pepper. Simmer for 30 minutes (preferably with. a lid).
Serve over noodles, rice, or quinoa.