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October 3, 2011
Skillet Chicken And Tomatoes
Poultry Classics
Prep time:
10 mins.Cook Time:
25 minutes“Grandma's chicken was especially moist and tender when she sautéed it with garlic, onions, chicken broth and lots of diced tomatoes.”
Ingredients
Serves 6
- 1 tablespoon olive oil
- 1 whole cut-up chicken (about 3 1/2 pounds)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 1/2 cup chicken broth
- 1 can (14 1/2 ounces) diced tomatoes with garlic and onion
Directions
1
Heat the oil in a 12-inch skillet over medium heat. Add the chicken and sprinkle with the thyme, salt and pepper. Cook until browned, 4–5 minutes on each side.
2
Add the onion and garlic to the skillet. Cook, stirring occasionally, for 2 minutes.
3
Stir in the broth and tomatoes. Cover and cook until the chicken is cooked through and the juices run clear when pierced witha knife, 15–20 minutes longer. Serve.
Variations(0)
Reviews(0)
Serving Suggestion
Serving Suggestion
Serve with julienned, steamed zucchini. Choose white rice or spaghetti to round out the meal. Tiramisu is the perfect dessert.
Great Ideas
Great Ideas
• Here’s the fastest way to dice an onion: After peeling, cut the onion in half lengthwise. Place cut side down on cutting board. Make lengthwise cuts, not quite all the way to the root end, 1/4 inch apart. Turn the onion-half 90 degrees and then slice across the cuts.
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