Skillet Chicken With Tomato Cream Sauce

By | April 19, 2013 12:42 pm | 0 Comments

 

You'll want to cross the road for the Skillet Chicken With Tomato Cream Sauce.

You’ll want to cross the road to get to Skillet Chicken With Tomato Cream Sauce.


I was just eating creamy tomato soup from Panera and was fondly remembering it when I went looking in my saved recipes for this post. I didn’t have to look farther than Skillet Chicken With Tomato Cream Sauce, which promises simplicity and a crowd-pleasing, regular-rotation-worthy dinner.
I’d bet it’s a version of a classic dish from some cuisine or another, with a fancy French or Italian name, but I’m just going to call it “That Chicken With The Creamy Tomato Sauce.” At least I’ll know what I mean.

SKILLET CHICKEN WITH TOMATO CREAM SAUCE
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

1. 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 paste. Continue cooking until the sauce is hot and cheese has melted.
2. Wash chicken and pat dry. Place between sheets of plastic wrap and gently pound until uniform in thickness. 2. 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.
– Rich’s Recipe du Jour

BY THE WAY:
Anyone who really wanted the “Time To Cook,” by James Farmer, that I gave away last week can catch up with Farmer on Paula Deen’s “Paula’s Best Dishes” this weekend on the Food Network. It’ll premier Saturday at 9:30 a.m., and repeat Monday at 5 p.m. and April 29 at noon.

 

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