Sunday, June 30, 2013

Skillet Chicken With Tomato Cream Sauce

This is a flavorful dish to serve with spaghetti or similar pasta. This makes a tasty everyday meal for the family.

Yield: Serves 4


  • 1/2 medium onion, finely chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely minced
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine or more chicken broth
  • 1 to 2 tablespoons chopped fresh parsley
  • 3/4 cup heavy cream
  • 1 cup fresh shredded Parmesan cheese, about 2 ounces
  • 2 tablespoons tomato paste
  • 4 boneless chicken breasts
  • Salt and pepper
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 8 ounces angel hair pasta or linguine or spaghetti, cooked and drained


For sauce, saute the chopped onion in olive oil until softened. Add garlic and cook for 1 minute longer. Stir in 1/2 cup chicken broth, wine, basil, and parsley. Bring to a simmer and simmer for 5 minutes. Add the cream, Parmesan cheese, and tomato sauce. Continue cooking until the sauce is hot and cheese has melted.Wash chicken and pat dry. Place between sheets of plastic wrap and gently pound until uniform in thickness. Sprinkle chicken with salt and pepper; coat with the flour. In a large skillet or sauté pan over medium heat, cook the chicken in 2 tablespoons of olive oil for about 3 minutes on each side, or until browned. Add 1/2 cup of chicken broth, cover, and continue cooking for 5 minutes. Add tomato cream sauce, cover, and cook for 4 to 6 minutes longer, until chicken is cooked through. Serve with hot cooked pasta.
Serves 4.

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