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Pan-Fried Chicken with Tomato and Bacon Sauce

July 12, 2017


Pan-Fried Chicken with Tomato and Bacon Sauce

The sauce is amazing! We like to add a bit more bacon and I shortcut by using the bagged frozen chopped onion and celery mix as well as the already minced garlic. Shave additional cooking time off by cutting the raw chicken breasts into 1-inch strips. I pare this with green beans and bacon.


For the Sauce:

2 Tbsp. unsalted butter

2 Tbsp. olive oil

1 medium onion, finely chopped

1 garlic clove, finely chopped

1 celery stalk, finely chopped

5 slices bacon, chopped

1 (14 oz.) can petite diced tomatoes

2 Tbsp. tomato paste

Pinch of brown sugar

½ c. tap water

¼ tsp. salt

¼ tsp. ground black pepper

1 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh flat-leaf parsley

For the Chicken:

2 Tbsp. unsalted butter

2 Tbsp. olive oil

4 boneless, skinless chicken breasts


1. Melt butter with the oil in a large pan.

2. Add onion, garlic, celery and bacon, and cook over low heat, stirring occasionally, for 5 minutes or until softened.

3. Stir in tomatoes, tomato paste, brown sugar, salt, pepper and water.

4. Increase the heat to medium and bring to a boil, then reduce heat and simmer for 20 minutes. Stir occasionally. Mixture will thicken.

5. Meanwhile, melt the butter with the oil in another large skillet.

6. Add the chicken and cook over medium-high heat for 5 minutes on each side, until browned. Cook longer if chicken breasts are larger.

7. Stir basil and parsley into the sauce. Add the cooked chicken and cover with sauce. Cover and simmer for 15 minutes until chicken is cooked through.



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