A weeknight favorite!
- 4 large boneless, skinless chicken breasts
- 1/4 c. , plus 1 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. unsalted butter
- 1 large tomato, seeded and chopped
- 2 Tbsp.tomato sauce
- 2 garlic cloves, finely chopped
- 1/2 c. chicken broth
- 1/2 c. Daisy Sour Cream
- 1 Tbsp. fresh chopped parsley
Rinse the chicken and pat dry. Mix 1/4 c.flour, salt and pepper in shallow dish. Add the chicken; coat all sides. Discard the remaining flour mixture. Melt the butter in a 10" nonstick skillet over medium-high heat. Add the chicken. Cook until deep golden brown, turning to brown all sides. Cover and cook 15-20 minutes or until no longer pink in center and a thermometer inserted in thickest part reads 165°F. Remove to serving platter; cover to keep warm. Add the tomato, tomato sauce, garlic and remaining tablespoon of flour to skillet; cook over medium-high heat for 3 minutes or until thoroughly heated, stirring frequently with a wire whisk. Stir in the chicken stock; bring to a boil. Reduce the heat and simmer for 3 minutes. Stir in the sour cream with wire whisk. Cook, but do not boil, until thoroughly heated. Pour over the chicken. Garnish with fresh parsley, if desired.