Chicken Breasts With Tomatoes and Eggplant
Updated Oct. 11, 2023
- Total Time
- 1 hour
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound eggplant, diced (5 cups)
- Salt to taste if desired
- Freshly ground pepper to taste
- 2boneless, skinless chicken breasts, split to make 4 pieces (1 pound)
- 1tablespoon flour
- 3tablespoons butter
- 1tablespoon olive oil
- ¼cup chopped onion
- 2teaspoons chopped garlic
- 2tablespoons red-wine vinegar
- 1tomato, peeled, seeded and cubed
- 1cup chicken broth
- 1bay leaf
- ½teaspoon thyme
- 4tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
314 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 29 grams protein; 806 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil eggplant in water to cover 2 minutes. Place in a strainer and squeeze out water.
- Step 2
Salt and pepper each side of the chicken breasts, then dredge in flour to coat. Melt 1 tablespoon butter with the oil in a large pan. Sautee chicken about 5 minutes on each side, or until browned.
- Step 3
Remove chicken from pan. In same pan, saute onion and garlic, scaping bits off bottom of pan. Add vinegar, eggplant, tomato, chicken broth, bay leaf and thyme, stirring, and simmer 10 minutes.
- Step 4
Return chicken to pan and simmer 2 minutes more. Stir in remaining 2 tablespoons butter and parsley, and serve.
Private Notes
Comments
This is a very nice dish, and easy to make. I made only two slight departures from the recipe as written: (1) Boiling diced eggplant didn't compute for me, so I tossed with a little olive oil and baked it for 15 minutes at 450º F. (2) Instead of "1 tomato, peeled, seeded and cubed," I used a 15 oz. can of diced tomatoes. If you're thinking about serving this with pasta, by all means, do so. There is more than enough tomato and eggplant sauce for a ½ pound of pasta, maybe for a full pound.
I used Bob's suggestion and roasted the diced eggplant in a bit of olive oil for 15 minutes at 450 degrees before adding to the mix and took Jean's advice and used two tomatoes. I did not peel or seed the tomatoes before cubing, though, and I used dried parsley, adding it before the final simmer so it would rehydrate. Excellent dish! I will be making it often. FYI the 12 oz eggplant I used provided just about 5 cups diced called for.
This is a great way to use local summer eggplant and tomatoes. It needs more than one tomato especially if you serve it with pasta and want enough sauce to coat the pasta. Also, there is no need to boil or bake the eggplant. I added it to the pan with the onions and garlic, sautéed for a minute or 2 and then added the tomato etc. The 10 minute simmer is more than enough to cook the eggplant.
This is a very nice dish, and easy to make. I made only two slight departures from the recipe as written: (1) Boiling diced eggplant didn't compute for me, so I tossed with a little olive oil and baked it for 15 minutes at 450º F. (2) Instead of "1 tomato, peeled, seeded and cubed," I used a 15 oz. can of diced tomatoes. If you're thinking about serving this with pasta, by all means, do so. There is more than enough tomato and eggplant sauce for a ½ pound of pasta, maybe for a full pound.
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