- 4
Ingredients
- 4 bone-in chicken breast halves (2 lb.)
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp butter or margarine
- 1 ripe tomato, seeded, chopped
- 2 tbsp tomato sauce
- 2 cloves garlic, minced (I use jar garlic)
- 1/2 cup chicken stock or broth
- 1/2 cup Sour Cream
Preparation
Step 1
1. Rinse chicken; pat dry with paper towel. Set aside. Mix flour, salt and pepper in shallow dish. Add chicken; toss lightly to evenly coat both sides with flour mixture. Shake off excess flour mixture.
2. Melt butter in large nonstick skillet on medium-high heat. Add chicken; cook 30 mins or until cooked through, turning occasionally. Transfer chicken to serving platter; cover with foil to keep warm.
3. Add tomatoes, tomato sauce and garlic to skillet; cook on medium high heat for 3 mins or until heated through, stirring frequently. Add chicken stock; bring to boil. Reduce heat to medium-low; simmer for 3 mins.
4. Add sour cream; stir with wire whisk until well blended. Cook until heated through, stirring frequently. (Do not allow sauce to boil or it will separate.) Remove from heat. Pour over chicken. Garnish with thin sliced green onion, if desired.