15 hours ago
6
Dinner always feels a little easier when this Creamy Tomato Chicken is on the menu! I slice two large chicken breasts in half lengthwise to make four thinner cutlets, then coat them in a velvety tomato sauce made with fridge and pantry staples. The sauce comes together in the same skillet I use to sear the chicken, starting with tomato paste for deep, concentrated flavor and finishing with fresh tomatoes for tender, juicy pieces throughout. And instead of heavy cream, I make a quick roux with oil and flour, then whisk in milk and seasonings for a sauce that’s every bit as creamy for a fraction of the cost!
English (US) ·