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Chicken Pomodoro

This crowd pleaser meal should take about 30 minutes to prepare 
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 379kcal
Author Ana Frias

Ingredients

  • For the chicken
  • 2 boneless skinless chicken breast, halved,
  • pounded to 1/4-inch thick about 8 oz each
  • Salt & pepper
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons olive oil
  • For the sauce
  • 3/4 cup low sodium chicken broth
  • 1/4 cup heavy cream
  • 1 cup halved heirloom cherry tomatoes
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup fresh parsley chopped

Instructions

  • Season chicken with salt and pepper, then dust with flour.
  • Coat a large sauté pan with nonstick spray and add the olive oil. Heat over medium-high.
  • Saute the chicken until it browns, 3 minutes per side.
  • Transfer chicken to a plate and set aside.
  • Add the chicken broth and cream to the same pan and scrape the bottom of the pan to loosen the brown bits. Simmer sauce for about 3 minutes until it thickens a little bit.
  • Add the tomatoes and lemon juice and bring to a simmer.
  • Return the chicken to the pan and cook to warm through for about 2 minutes.
  • Serve chicken with sauce and garnish with parsley.

Nutrition

Serving: 6oz chicken | Calories: 379kcal | Carbohydrates: 12g | Protein: 33g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 106mg | Sodium: 207mg | Potassium: 282mg | Fiber: 2g | Sugar: 4g