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Chicken With Tomatoes


Chicken With Tomatoes

Chicken With Tomatoes

Photo and Recipe: Diana Rattray
Chicken with tomatoes makes a delicious meal with hot cooked pasta or rice, or serve with potatoes and a side vegetable or tossed salad. 

Yield: Serves 4 to 6


  • 4 to 6 chicken breast halves, boneless, without skin
  • 6 tablespoons flour, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 8 to 12 ounces sliced fresh mushrooms, any variety or combination
  • 1 clove garlic, finely minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth


Wash chicken and pat dry. Combine 4 tablespoons flour with 1/2 teaspoon salt and the pepper. Dredge chicken breasts to coat.

In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add chicken to the hot oil and brown for about 3 minutes on each side. Add sliced mushrooms and sauté for 1 minute longer.

In a small bowl, combine the garlic, tomatoes, wine, and chicken broth; stir in the remaining 2 tablespoons of flour until well blended. Pour the mixture over the chicken and mushrooms; stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until thoroughly cooked. Serve the chicken with the sauce.

Serves 4 to 6.

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