[recipe title=”Weeknight Chicken with Tomatoes” servings=”4″ preptime=”5 minutes” cooktime=”20-30 minutes” difficulty=”easy” rating=”” image=”https://learneditfrommymom.com/wp-content/uploads/2024/09/weeknight-chicken-with-tomatoesweb.jpg”]
[recipe-ingredients]
– 4 chicken breasts
– 2 tablespoons olive oil
– 1/4 cup finely chopped onion
– 3 large garlic cloves, chopped
– 1 15 ounce can tomato sauce
– 1 14 ounce can roasted diced tomatoes, drained
– 2 Tablespoons heavy cream or half and half
– 2 teaspoons italian seasoning +more for seasoning chicken
– 1/4 teaspoon red pepper flakes, optional
– 2-3 Tablespoons white wine (cooking wine is fine)
– salt and pepper to taste
– Granulated garlic
– 12 ounces cooked spaghetti
[/recipe-ingredients]
[recipe-directions]
Heat large skillet on medium high heat. Between 2 sheets of plastic wrap pound chicken breasts slightly so they are all the same thickness.
While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt, pepper, granulated garlic and on one side also add some Italian seasoning. In hot skillet add about 1-2 Tablespoons olive oil. Place prepared chicken into hot skillet and do not touch for 3-4 minutes until it forms a nice crust. Flip and cook for another 3-4 minutes until brown. (chicken may not be fully cooked at this point but will continue to cook in the sauce). Remove seared chicken to a plate and set aside. Reduce heat to medium. Add in white wine and deglaze the pan a bit. Add a little olive oil. Add onion and saute until translucence. 1-2 minutes. Add chopped garlic and cook an additional minute. Add tomato sauce, drained diced roasted tomatoes, heavy cream and italian seasoning. Bring to a simmer. Add chicken back to pan and simmer for about 15 minutes or until chicken reaches 165 degrees.
[/recipe-directions]
[/recipe]
