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*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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