How many different ways are there to cook chicken breasts? I can only imagine that there are hundreds of thousands of decent ways to eat a chicken… but my ignorant taste buds are only accustomed to about six. This recipe will kick it up to a hard seven, and it is one that I will be sticking in my back pocket for those days where I just have no idea what to make for dinner.
I think the best part about this recipe is that you will have almost all of these ingredients in your cabinets, and if not… leaving one or two of the minor ingredients out really can’t hurt you too much (Poormet tip #2: know your valid substitutions).
On to the chicken!
I started off browning the chicken in some butter with a flour coating. After I browned the chicken and tore off half the coating trying to flip it, I took it out and went to work on the sauce.
With the butter still in the pan I cooked some diced onions and then threw in a can of diced tomatoes, Worcestershire sauce, chicken stock, and a small amount of a bunch of other things (listed below). I gave that a good stir and brought that up to a boil.
Once that started boiling, I turned it down to a simmer and added the chicken back in… poured some of the sauce over the chicken then covered and let it cook for about 35 minutes.
I’m paranoid about under cooking my poultry (thanks to Gordon Ramsey shows most likely), so I meat thermometer almost everything I make… then cut it in half to make sure… then ask someone else if its done. Maybe one of these days I’ll learn to trust that my food won’t kill anyone.
Either way, any recipe where you don’t have to really do anything to make it turn out well is a winner in my book.
Here’s an easy way to make a tender, juicy chicken dinner… diced tomatoes are quickly becoming one of those ingredients that I will keep a supply of in my cabinets.