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Chicken Pomodoro

* 4 boneless, skinless chicken breasts (about 1.5 lbs)
* salt and pepper
* 3 Tbsp olive oil
* 1 onion, chopped fine
* 4 garlic cloves, minced
* 1 tsp dried oregano
* 1/4 tsp red pepper flakes
* 1 (14.5 oz) can diced tomatoes
* 1/3 cup heavy cream
* 1/4 cup finely chopped fresh basil

# Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tbsp oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
# Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream and 1/4 tsp salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
# Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice or pasta.

Cook's Country magazine, Feb/Mar 2010