Tomato Chicken Creamy Parmesan (Print Version)
# Ingredients:
→ Chicken
01 -
2 large boneless, skinless chicken breasts
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
2 teaspoons Italian seasoning
05 -
45 grams plain flour
06 -
2 tablespoons olive oil
→ Sauce
07 -
480 millilitres chicken broth
08 -
1 chicken bouillon cube or 1 teaspoon concentrated chicken stock
09 -
1 teaspoon honey
10 -
1 teaspoon onion powder
11 -
1 teaspoon dried oregano
12 -
0.5 teaspoon mustard powder
13 -
120 millilitres dry white wine
14 -
3 tablespoons unsalted butter
15 -
3 garlic cloves, minced
16 -
16 grams plain flour
17 -
2 tablespoons tomato paste
18 -
120 millilitres half and half
19 -
1 tablespoon cream cheese, at room temperature
20 -
50 grams Parmesan cheese, freshly grated
21 -
225 grams cherry tomatoes, halved or quartered
# Instructions:
01 -
In a bowl, combine the chicken broth, bouillon, honey, onion powder, dried oregano, and mustard powder. Set aside. Measure and prepare all other ingredients before starting.
02 -
Slice the chicken breasts lengthwise into 2 or 3 thin cutlets. Cover with plastic wrap and use the textured side of a meat mallet to pound each piece to approximately 1.25 cm thickness. Pat dry thoroughly. Season both sides of each cutlet with salt, pepper, and Italian seasoning.
03 -
Coat both sides of the seasoned chicken in the flour, shaking off any excess.
04 -
Heat olive oil in a large skillet over medium-high heat. Arrange chicken in batches and sear for 4 to 5 minutes per side until a golden crust forms. Remove chicken from skillet and set aside.
05 -
Reduce heat to medium. Add white wine to the skillet and use a silicone spatula to scrape up any browned bits from the bottom. Let the wine reduce by half, about 4 minutes.
06 -
Add butter to the skillet. Once melted, add minced garlic and cook for 2 minutes. Add flour and stir constantly for 1 minute to form a roux. Incorporate tomato paste and stir for an additional minute.
07 -
Gradually add the prepared chicken broth mixture, stirring continuously. Bring to a gentle boil, then reduce heat to low. Allow the sauce to cool slightly. Stir in half and half and cream cheese in increments until fully combined. Sprinkle in Parmesan cheese and mix until the sauce is smooth. Maintain low heat to avoid curdling the dairy.
08 -
Add cherry tomatoes, then return the seared chicken along with any juices to the skillet. Spoon sauce over the chicken and partially cover. Allow to simmer 5 minutes for the chicken to heat through and the tomatoes to soften. Garnish with chopped parsley or fresh basil and serve immediately.
# Notes:
01 -
Sauvignon Blanc is preferred for deglazing, but Chardonnay or Pinot Grigio also work; substitute additional chicken broth if needed.
02 -
Up to 225 grams cooked pasta can be served with the dish for a heartier meal; angel hair or spaghetti are recommended.
03 -
Substitute 280 grams of drained diced tomatoes for fresh cherry tomatoes if desired.
04 -
Nutrition calculation assumes all dredging flour is consumed.