Creamy Tomato Chicken

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

2 chicken breasts (cut in half lengthwise)

Salt & pepper to taste

1/2 teaspoon garlic powder

Flour (for dredging)

1 tablespoon butter

1 tablespoon olive oil

2 cloves garlic (minced)

3 tablespoons tomato paste

1 cup heavy/whipping cream

1/4 teaspoon Italian seasoning

1 medium tomato (chopped)

Wskazówki

Cut the chicken breasts in half lengthwise (so you have 4 thinner pieces). Sprinkle them with the garlic powder and salt & pepper, and coat them in flour.

Add the butter and olive oil to a skillet over medium-high heat. Let the pan heat up for a few minutes.

Cook the chicken for about 5-6 minutes/side or until golden and cooked through (165F). Transfer the chicken to a plate.

Reduce the heat to medium. Add the garlic and tomato paste to the skillet and cook for about 20-30 seconds.

Whisk in the cream and Italian seasoning until smooth.

Stir in the chopped tomato. Let the sauce cook for another 3-5 minutes.

Add the chicken back to the skillet and spoon some sauce over top. Season with extra salt & pepper if needed, and serve immediately.

Wartości Odżywcze

• Kalorie: 423 kcal
• Tłuszcz Całkowity: 31 g
• Tłuszcz Nasycony: 17 g
• Tłuszcz Nienasycony: 13 g
• Tłuszcz Trans: 1 g
• Cholesterol: 161 mg
• Sód: 276 mg
• Węglowodany Całkowite: 9 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 2 g
• Białko: 27 g