Italian Skillet Chicken

Chicken is one of those foods that we have a love - hate relationship with.  When it's good we love it, but so often it can be flavorless and dry.  It's also expensive around here, at least for chicken breasts, and since my husband does not like dark meat, breasts are what we buy.

The other week, we were able to find chicken breasts for a decent price, and needed something to fill out our menu for the week so we bought it.  Since we do our meat shopping on Friday evenings and our regular grocery shopping on Saturdays, we had the evening to figure out what to do with it.  Thankfully, my husband loves to cook and create recipes, so I had someone to brainstorm with.

We knew that we wanted to be able to cook it in liquid, but I'm not a fan of chicken gravy.  Next we decided to do a thicker sauce, so diced tomatoes was what we picked and Italian Chicken Skillet was born.

2 chicken breast halves, pounded until uniform thickness
Flour of choice for dredging
Oil of choice for browning (we used olive)
1 can diced tomatoes
1/2 an onion, diced
1 carrot, diced
1 teaspoon basil
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon garlic, plus more for flour
salt & pepper to taste

Season the flour with salt, pepper and garlic.  Dredge chicken in flour and then brown in oil on both sides.  Remove from skillet and add onion and carrot, saute until softened.  Return chicken to skillet and add tomatoes and spices.  Cook on medium until chicken is cooked through, about 12 minutes (will vary based on thickness).

Serve over noodles or rice.

This post is part of Traditional Tuesdays at Cooking Traditional Foods, Real Food Wednesdays at Kelly the Kitchen Kop, Healthy 2day Wednesdays at day2day joys