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Tomato Chicken
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Ingredients
0 of 20 gathered
Step by step
Method
7 steps
- 1
Whisk the chicken broth, bouillon, honey, onion powder, oregano, and mustard powder in a measuring cup. Set out the rest of the ingredients before you start.
- 2
Slice the chicken breasts lengthwise into 2–3 thin pieces, pound them to about ½ inch thick, and pat dry. Season with salt, pepper, and Italian seasoning, then coat lightly with flour.
- 3
Heat olive oil in a large skillet over medium-high. Sear the chicken in batches for 4–5 minutes per side, until golden and nearly cooked through. Transfer it to a plate.
- 4
Pour the white wine into the skillet over medium heat, scrape up the browned bits, and reduce it by half, about 4 minutes. Add the butter and garlic and cook 2 minutes.
- 5
Stir in 2 tablespoons flour and cook 1 minute. Add the tomato paste and cook 1 minute more. Pour in the broth mixture in small splashes, stirring until smooth. Bring it to a gentle boil, then lower the heat.
- 6
Let the sauce stop bubbling. Stir in the half-and-half and cream cheese, then add the Parmesan. Keep the heat low so the dairy stays smooth.
- 7
Add the cherry tomatoes and return the chicken with its juices. Partially cover and simmer about 5 minutes, until the chicken reaches 165°F and the tomatoes soften. Finish with parsley or basil.