*Herbed Chicken and Tomatoes

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Herbed Chicken & Tomatoes 

  • 8oz pasta
  • 1 1/2 tsp garlic powder
  • 1/2 tsp fresh rosemary chopped
  • 3 tbsp flour, divided
  • 1 1/2 lbs thin-sliced boneless Jidori chicken breast
  • 2 to 3 tbsp olive oil, divided
  • 1 small onion, finely chopped
  • 1 can diced tomatoes, drained
  • 1 1/2 cups chicken stock
  • 2 tbsp half and half 
  • 1-2 tbsp frsh basil, slivered

Cook pasta.  Drain well.  Meanwhile, mix garlic powder and rosemary in a shallow dish.  Stir 2 tbsp. flour into seasoning mixture in dish.  Coat chicken in seasoned flour.

Heat 1 tbsp oil in large skillet, on medium heat.  Add chicken in batches, cook 3 minutes per side or until golden brown and cooked through.  Add additional 1 tbsp olive oil as needed.  Remove chicken from the skillet; keep warm.

Heat remaining 1 tbsp olive oil in skillet.  Add onion; cook and stir 3 minutes or until softened.  Stir in 1 tbsp flour.  Add tomatoes, stock and bring to a boil., stirring occasionally.  Reduce heat to medium-low, simmer 5 minutes.  Stir in half and half.  Return chicken to the skillet; cook until heated through.  Sprinkle with fresh basil and serve with pasta.

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