Chicken with tomatoes makes a delicious meal with hot cooked pasta or rice, or serve with potatoes and a side vegetable or tossed salad. Take a Look at a Large Photo of the chicken with tomatoes.
Yield: Serves 4 to 6
4 to 6 chicken breast halves, boneless, without skin
6 tablespoons flour, divided
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
8 to 12 ounces sliced fresh mushrooms, any variety or combination
1 clove garlic, finely minced
1 can (14.5 ounces) diced tomatoes, undrained
1/2 cup dry white wine
1/2 cup chicken broth
Wash chicken and pat dry. Combine 4 tablespoons flour with 1/2 teaspoon salt and the pepper. Dredge chicken breasts to coat.
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add chicken to the hot oil and brown for about 3 minutes on each side. Add sliced mushrooms and sauté for 1 minute longer.
In a small bowl, combine the garlic, tomatoes, wine, and chicken broth; stir in the remaining 2 tablespoons of flour until well blended. Pour the mixture over the chicken and mushrooms; stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until thoroughly cooked. Serve the chicken with the sauce.