Simple Italian Chicken Saute

Name: Simple Italian Chicken Saute
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 2 boneless skinless chicken breasts, pounded to 1/2-inch thickness; 2 tablespoons flour; 2 teaspoons italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon black pepper, freshly ground; 2 tablespoons olive oil; 1/4 cup scallion, sliced thin; 1 garlic clove, minced; 1/4 cup white wine; 1 tablespoon lemon juice; 1 (28 ounce) can diced tomatoes (with olive oil and garlic if available)

Submitted by MarthaStewartWanabe

"This is a recipe I simply threw together one night, and it happened to turn out great. The chicken turned out juicy and tender with great flavor from the italian seasoning and tangy tomato sauce."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 2

ingredients

2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
2 tablespoons flour
2 teaspoons italian seasoning
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon black pepper, freshly ground
2 tablespoons olive oil
¹⁄₄ cup scallion, sliced thin
1 garlic clove, minced
¹⁄₄ cup white wine
1 tablespoon lemon juice
1 (28 ounce) can diced tomatoes (with olive oil and garlic if available)

directions

To prepare chicken breasts, season both sides with Italian seasoning, salt and pepper. Then lightly dust with flour on each side.
In a large skillet at medium-high heat, saute scallions and garlic in 1 tbs. olive oil until tender. Remove from skillet and set aside, covered.
Add remaining 1 tbs. olive oil to skillet and brown chicken breasts for 5 minutes on each side.
Add scallions and garlic back to skillet. Then add tomatoes, white wine and lemon juice. Simmer on medium-low heat for 15-20 minutes until tomato mixture is reduced by half and chicken is cooked through.
Serve each chicken breast topped with tomato mixture.

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Reviews

Fast and easy with 'on hand' ingredients makes for a great meal when time is limited. I served with jacket baked potatoes (done in microwave) but would also go well on rice. Made for Auz/NZ swap July 2009

Jen T

RECIPE SUBMITTED BY

MarthaStewartWanabe

USA

<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.  We have a beautiful 5-year-old daughter and a 3-year-old son.  I am amazed at how quickly our kids are growing and developing.  I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.  With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed.  I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive.  I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"

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