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Chicken Pomodoro
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Ingredients
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Step by step
Method
6 steps
- 1
Slice 2 large chicken breasts horizontally into 4 cutlets. Pat dry and season both sides with salt, pepper, and ½ teaspoon Italian seasoning.
- 2
Heat 1 tablespoon olive oil in a wide skillet over medium-high. Sear the cutlets 4–5 minutes per side, until browned and 165°F. Move them to a plate.
- 3
Lower the heat to medium. Add 2 minced garlic cloves and cook 30 seconds, until fragrant but not brown. Pour in 1 cup crushed tomatoes and scrape up the browned bits.
- 4
Stir in ½ cup chicken broth, ½ teaspoon sugar if the tomatoes taste sharp, and a pinch of salt. Simmer 8–10 minutes, stirring now and then, until the sauce is thick enough to leave a track from your spoon.
- 5
Return the chicken and its juices to the skillet. Spoon sauce over the cutlets and simmer 2 minutes, until hot through. Add 2 tablespoons grated Parmesan and torn basil off heat.
- 6
Rest 3 minutes, then serve with pasta or toasted bread. The sauce should cling to the chicken rather than run thin across the plate.