Tomato Chicken
Blog: www.nextinlime.com
Servings: 2
Ingredients
- 1 pound (500 g) chicken breasts - (usually 2 pieces) skinless, boneless
- 2.5 tablespoons all purpose flour
- ¾ teaspoon ground black pepper - divided
- ¾ teaspoon salt - divided (white table salt)
- 1 teaspoon smoked paprika - divided
- ¼ teaspoon ground cumin
- ¼ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes - adjust to your preference
- 3.5 tablespoons cooking oil - divided
- 5 cloves garlic - minced
- 1 inch piece of ginger - grated (frozen is easier to grate)
- 14 ounces (400 g) crushed canned tomato - (Note A)
- ½ teaspoon chicken bouillon - base, powder or concentrate
- 1 teaspoon sugar - to balance the acidity
- ½ cup (120 ml) heavy/whipping cream - unsweetend
- ½ teaspoon lemon zest - don't press into the spoon to measure
- some chopped fresh parsley - to garnish (basil and cilantro also work)
Instructions
- Have all ingredients prepped and ready before you start cooking. Tip: Click/tap the checkboxes next to each ingredient to track your prep.
- Combine 2.5 tablespoons flour, ½ teaspoon ground black pepper, ½ teaspoon salt, and ½ teaspoon smoked paprika in a bowl. This will be the chicken seasoning.
- In another bowl, mix the remaining ¼ teaspoon ground black pepper, ¼ teaspoon salt, ½ teaspoon smoked paprika, along with ¼ teaspoon ground cumin, ¼ teaspoon onion powder, and ½ teaspoon crushed red pepper flakes. This is your sauce seasoning.
- Place a chicken breast on a cutting board and slice horizontally through the center to make two cutlets. Repeat with the other breast(s). Optionally, to even out thickness, place cutlets on a flat surface, cover with plastic wrap, and gently pound with a meat mallet or the bottom of a heavy pan/pot. This will help with faster, even cooking and prevent dry edges.
- Sprinkle the prepared chicken seasoning over all cutlets and use hands to coat both sides evenly.
- Heat 2.5 tablespoons cooking oil in a large skillet over medium-high heat. When shimmering, but not smoking, lay the chicken in, without overlapping. If needed, work in batches and divide the oil between them.
- Cook 3 to 4 minutes per side, or until cooked through (internal temperature 165°F / 74°C). Remove from skillet and set aside.
- In the same skillet, heat the remaining 1 tablespoon oil over medium-low heat. Add minced garlic, grated ginger, and the prepared sauce seasoning. Sauté for 15 seconds (careful not to burn), then add 2 tablespoons water and cook another 30 seconds.
- Add crushed canned tomatoes, chicken bouillon, sugar, and ½ cup water. Reduce heat to low and simmer 5 minutes. Stir in heavy/whipping cream and simmer 2 more minutes, until very slightly thickened.
- Mix in lemon zest and return the chicken with any of it's juices to the skillet. Cover and warm 2 minutes.
- Taste and adjust salt if needed. Garnish with chopped parsley, basil, or cilantro.
- Serve with rice, crusty bread, mashed potatoes, or sautéed veggies. If you try this recipe, I'd love to hear how it turned out in your kitchen. Leave your rating and comment below.
Notes
Note A: Canned Crushed Tomatoes – A 14-ounce can is roughly equivalent to a 400g or 400 ml can, depending on your local labeling conventions.