Recipe by mandagirl
Easy and delicious!
Top Review by jfkmac
I love a quick recipe like this. I live alone and get tired of the same old thing. I had chicken breasts and stewed tomatoes so when I searched with those I found this recipe. I doctored it a bit but really added little extra time. Instead of cutting the chicken into 4ths...I cut them into 8ths. Along with the salt and pepper....I also added a little paprika, oregano and basil to the flour mixture. Instead of using a plastic bag...you can also use a container with a lid (Tupperware, Rubbermaid...etc..) always trying to conserve whenever I can. browned the meat in 2 parts butter and 1 part Olive oil. Make sure you brown well on all sides. I removed the meat from the dutch oven and set aside in a bowl......then sautéed 1/4 cup onion (chopped fine) and 2 cloves of garlic (minced)....add more butter and oil if need be. After about a minute I added...the oregano and basil......sautéed for another minute....then added 2 Tbsp. of Marsala wine...turn off the heat and deglazed the pan. Then add the chicken (make sure you get all those juices from the bowl) and the can of stewed tomatoes. Put the lid on the Dutch oven and put in 275 degree oven for 45 minutes. I decided to make my own paperdelle noodles...but you could use any wide noodle or rice.......and after plating sprinkle with grated pecorino/Romano....or your favorite Italian grated cheese. Enjoy!
- 8 boneless chicken breast halves
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon basil
- flour (for coating chicken)
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon butter
Directions See How It's Made
- Cut chicken breast halves in half again.
- Mix flour, salt and pepper together in a plastic bag.
- Add chicken pieces and shake to coat.
- In an electric frying pan or dutch oven, cook chicken in butter. Brown on both sides, adding more butter if needed.
- Add stewed tomatoes, oregano and basil.
- Lower heat, cover and cook for about 1 hour.