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Chicken Breasts with Tomato Herb Sauce

November 26, 2011 by Chris 1 Comment

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!

Cooked ChickenCooking Tomatoes

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.

Cooking Chicken and Tomatoes

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.

Chicken and Tomato Herb

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.

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Chicken Breasts with Tomato Herb Sauce

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 3 - 4 Servings

Chicken Breasts with Tomato Herb Sauce

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.

Ingredients

2 large boneless, skinless Chicken Breast halves
1/4 cup all-purpose Flour
1/2 tsp Salt
1/4 tsp Black Pepper
3-4 tablespoons Butter
Sauce
1 can (14.5 ounces) diced Tomatoes with juice
1/2 Onion, chopped
1/2 cup Chicken Stock
2 tablespoons Worcestershire Sauce
2 tablespoons White Vinegar
2 tablespoons Brown Sugar
1 tsp Salt
1 tsp Chili Powder
1 tsp Mustard Powder
2 cloves Garlic
Hot Sauce

Instructions

Melt butter in a skillet over medium heat.
Combine flour, salt, and black pepper in a bowl. Coat chicken breasts in flour then place in pan and brown chicken on all sides. Remove chicken from pan while we start the tomato sauce.
Cook onions until translucent then add the remaining ingredients. Mix well then bring to a boil and reduce heat to a simmer. Return the chicken to the skillet and cover. Continue cooking for 30 to 40 minutes or until chicken is no longer pink.
Best served over rice or pasta.
4.5.2.15
http://www.poormet.com/chicken-breasts-with-tomato-herb-sauce/

Filed Under: Chicken, Main Course Tagged With: Chicken Breast, Chicken Broth, Diced Tomatoes, Onion

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Comments

  1. Nica says

    January 24, 2012 at 7:53 am

    This is an easy and tasty recipe. I found other recipes that uses chicken broth that you might also like at http://www.chickenbrothrecipes.com.

    Reply

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