How to Cook Chicken With Tomatoes

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

Ingredients:

• 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

Preparation:

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.