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MichelleF

Herbed Chicken & Tomatoes

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Rate this recipe 4.4/5 (35 Votes)

Ingredients

  • 1 1/2 tsp dried basil or 1 1/2 TB fresh basil
  • 1 1/2 tsp garlic powder
  • 1 tsp dried rosemary or 1 1/2 TB fresh rosemary
  • 3 TB flour, divided
  • 4 – 6 thin-sliced chicken cutlets
  • 2 – 3 TB oil, divided
  • 1 small onion, chopped
  • 1 can petite diced tomatoes, drained if desired
  • 1 1/2 cups chicken stock
  • 2 TB half & half

Details

Servings 4
Adapted from mccormick.com

Preparation

Step 1

Mix seasonings in a shallow dish. Reserve 2 teaspoons. Stir 2 TB flour into remaining seasoning mixture. Coat chicken in seasoned flour. Heat 1 TB oil in a large skillet on medium heat. Add chicken in batches. Cook 2 minutes per side or until golden brown & cooked through. Add additional 1 TB oil as needed for other batches. Remove chicken from skillet & keep warm. Heat 1 TB oil in skillet. Add onion & cook until softened. Add tomatoes, stock, & reserved seasoning mixture. Bring to a boil, stirring occasionally. Reduce heat to medium-low & simmer 5 minutes. Stir in half & half. Return chicken to skillet. Cook until heated through. Serve over pasta or rice.

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