Wednesday, November 2, 2016

Chicken and Tomatoes

Chicken and Tomatoes
(6 servings)


6 (4 to 6 oz.) Boneless Skinless Chicken Breasts
1½ tsp. Dry Basil
1½ tsp. Garlic Powder
1 tsp. Dry Rosemary
3 tbsp. All-Purpose Flour, divided
3 tbsp. Canola Oil, divided
1 small Yellow Onion, finely chopped
1 (14½ oz.) can Diced Tomatoes, drained
1½ cups Chicken Broth
2 tbsp. Heavy Cream


Pound chicken breasts as needed to evenly flatten to ½ inch thickness.  In a small bowl, combine basil, garlic powder and rosemary.  Reserve 2 tsp. of mixture and set aside.  Combine 2 tbsp. of flour with remaining mixture in a shallow dish.  Coat chicken pieces in this, shacking off excess.  Place pieces in a large skillet over medium heat with a tbsp. of oil already hot.  Cook pieces on each side for 2-3 minutes or until golden brown.  Remove chicken to a platter and keep warm.  Cook in batches if needed and add up to a tbsp. of oil as needed.  When oil is ready add onion to pan.  Cook, stirring for about 3 minutes or until softened.  Now stir in remaining flour and cook 1 minute.  Next add tomatoes, broth and reserved seasoning mix.  Bring mixture to a boil, reduce heat to medium-low and simmer 5 minutes.  Stir in heavy cream and then add chicken back to mixture.  Continue to cook until chicken is done and heated through.  Serve chicken and sauce over cooked and warm pasta, noodles or rice.

Note:               If you like a little heat in your dish, try using Rotel tomatoes of your choice in this recipe.

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