Chicken

Tomato Chicken

Name: Tomato Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large boneless skinless chicken breasts; Salt/Pepper; 2 teaspoons Italian seasoning; 1/3 cup flour; 2 tablespoons olive oil; 2 cups chicken broth; 1 chicken bouillon cube or 1 tsp better than bouillon; 1 teaspoon honey; 1 teaspoon onion powder; 1 teaspoon dried oregano; ½ teaspoon mustard powder; ½ cup dry white wine (see notes); 3 tablespoons butter; 3 cloves garlic; 2 tablespoons flour; 2 tablespoons tomato paste; ½ cup half and half; 1 tablespoon cream cheese (at room temp); ½ cup Parmesan cheese (freshly grated); 1 ½ cups cherry tomatoes (halved or quartered)

4 servings

servings

15 minutes

active time

1 hour

total time

Start Cooking

Ingredients

2 large boneless skinless chicken breasts

Salt/Pepper

2 teaspoons Italian seasoning

1/3 cup flour

2 tablespoons olive oil

2 cups chicken broth

1 chicken bouillon cube or 1 tsp better than bouillon

1 teaspoon honey

1 teaspoon onion powder

1 teaspoon dried oregano

½ teaspoon mustard powder

½ cup dry white wine (see notes)

3 tablespoons butter

3 cloves garlic

2 tablespoons flour

2 tablespoons tomato paste

½ cup half and half

1 tablespoon cream cheese (at room temp)

½ cup Parmesan cheese (freshly grated)

1 ½ cups cherry tomatoes (halved or quartered)

Directions

Prep Work

For the Sauce: Combine the chicken broth, chicken bouillon, honey, onion powder, oregano, and mustard powder and set side.

Measure out all remaining ingredients before beginning.

Make the Chicken

Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry. Season each side with salt, pepper, and Italian seasonings.

Dredge each side of the chicken in the flour.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

Add the wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, about 4 minutes.

Melt the butter in the skillet and add the garlic. Cook for 2 minutes. Add the flour and stir continuously for 1 minute. Add the tomato paste and stir for 1 more minute.

Add the chicken broth mixture in splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low.

Wait for the sauce to cool a bit. Gradually stir in the half and half and cream cheese until well combined. Sprinkle in the Parmesan cheese and stir well to incorporate. (Doing this over low heat ensures that the dairy doesn’t separate and become grainy.)

Add the cherry tomatoes to the sauce along with the cooked chicken. Spoon the sauce on top and cover partially. Let the sauce simmer and chicken heat back through, about 5 minutes. Garnish with parsley or fresh basil and serve!

Nutrition

Serving Size

Calories

418 kcal

Total Fat

26 g

Saturated Fat

12 g

Unsaturated Fat

12 g

Trans Fat

1 g

Cholesterol

84 mg

Sodium

873 mg

Total Carbohydrate

21 g

Dietary Fiber

2 g

Total Sugars

6 g

Protein