Tomato & Basil Chicken with Pan Sauce

By MichelleF

CenterCut Cook

Ingredients

• 4 chicken cutlets or 2 chicken breasts cut in half lengthwise
• Salt & pepper for seasoning
• 4 TB flour
• 2 TB canola oil
• 3/4 cup chicken stock
• 4 oz regular or light cream cheese
• 1/4 tsp garlic powder
• 2 TB chopped basil
• 1/2 to 1 cup grape tomatoes, cut in half
• 1 TB chopped parsley

Details

Servings 4
Adapted from centercutcook.com

Preparation

Step 1

Season chicken with salt & pepper. Put flour in a shallow dish & coat both sides of chicken with flour. Heat oil in a large pan over medium-high heat. Add chicken & cook 5 to 7 minutes on each side or until juices run clear. Transfer chicken to a plate & cover with foil. Add chicken stock to the pan & whisk to pull any brown bits from the pan. Add cream cheese & whisk until smooth. If using light cream cheese, there may still be lumps. Simmer a few minutes. Stir in garlic powder, basil, tomatoes, & parsley. Return chicken to the pan & coat with the sauce. Serve sauce over chicken.