Chicken w/Stewed Tomatoes

By Melzie

Ingredients

• 2 c chicken broth, divided
• ¼ c seasoned flour (flour mixed with a dash salt and pepper)
• 4 – 4 oz skinless, boneless chicken breasts
• 1 can (16 oz) stewed tomatoes
• 3 – 4 scallions, chopped

Details

Servings 4

Preparation

Step 1

Pour ½ c of broth into wide bowl; place flour mixture on plate. Dip each chicken breast in broth, then flour, turning to coat all sides.

Spray 10 or 12 oz nonstick skillet with nonstick cooking spray; cook chicken over medium heat, turning once, until browned on both sides. Remove chicken from skillet; set aside.

Add any remaining flour to skillet; cook, stirring constantly, until browned. Slowly stir in ¼ c of the broth; cook until thickened. Gradually stir in remaining broth; cook, stirring constantly, until slightly thickened.

Add tomatoes and scallions to skillet, bring to a boil. Reduce heat to low, return chicken to skillet and simmer until cooked through, about 10 minutes.

182 calories, 3.4 g fat, 0.21 fiber