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Chicken Pomodoro


Serves: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy

Comments

This is a quick and easy chicken dish with a light fresh tomato sauce. I like to use a little paprika for color.

Ingredients

1 1/4 pounds chicken breast, boneless and skinless

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper, black, ground

2 teaspoons garlic, bottled minced

4 tomato(es), Roma

3/4 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1 tablespoon lemon(s), juice only

1/2 cup half and half, fat free

1/2 teaspoon cornstarch

1/4 cup basil, fresh, chopped

2 green onion(s) , chopped

Preparation

Cut chicken breasts in half and pound to ensure even thickness about 1/4 inch thick. Season with salt and pepper, and a little paprika if desired. Heat olive oil in a large skillet over medium high heat. Add chicken and cook for about 3 to 4 minutes per side until browned and cooked through. Remove cutlets to a plate. Lower heat to medium and place garlic in skillet, stir and cook for about 30 seconds. Add chopped tomatoes and stir, cooking for about 1 minute. Add broth and lemon juice, stir and cook over medium heat for about 5 minutes. Stir in green onions. Mix cornstarch and half and half in a small cup, then add to skillet. Place chicken back into skillet and cook over low heat for about 3 minutes until sauce thickens. Serve chicken with sauce poured over top and garnish with chopped basil.

Nutrition

Per Serving About: 260 calories, 7 g fat, 1.5 g saturated fat, 0 g trans fat, 35 g protein, 9 g carbohydrates, 1 g dietary fiber, 420 mg sodium; WW Points plus value 6


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