Real Recipes From Real Home Cooks ®

herbed chicken and tomatoes

(2 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

This dish is easy and quick-to-fix on the stovetop. The herbs make it special! Recipe & photo:

(2 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For herbed chicken and tomatoes

  • 8 oz
  • 1 1/2 tsp
    basil leaves
  • 1 1/2 tsp
    garlic powder
  • 1 tsp
    crushed rosemary
  • 3 Tbsp
    all purpose flour
  • 1 1/2 lb
    chicken breast halves, skinless and boneless, thin sliced
  • 2 to 3 Tbsp
    vegetable oil, divided
  • 1 sm
    onion, finely chopped
  • 1 can
    (14.5 oz.) petite diced tomatoes, drained
  • 1 1/2 c
    unsalted chicken stock
  • 2 Tbsp
    fat-free half-and-half

How To Make herbed chicken and tomatoes

  • 1
    Cook the pasta according to package directions; drain well. Mix the seasonings in a shallow dish. Reserve 2 tsp. Stir 2 Tbsp. flour into remaining seasoning mixture in dish. Coat the chicken in seasoned flour; discard any remaining seasoned flour.
  • 2
    In a large skillet, heat oil on medium heat and add the chicken in batches. Cook for 5 minutes on each side or until golden brown and cooked through. Add additional 1 Tbsp. oil as needed. Remove chicken from skillet and keep warm.
  • 3
    Heat the remaining 1 Tbsp. oil in skillet. Add onion; cook and stir for 3 minutes or until softened. Stir in 1 Tbsp. flour. Add tomatoes, stock and reserved seasoning mixture. Bring to a boil, stirring occasionally, then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half. Return chicken to skillet. Cook until heated through. Serve over pasta.