This recipe is easy, delicious and great for a date night at home!
Ingredients
Flour Mixture for Dredging:
1 cup flour
1 Tablespoon paprika
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon black pepper
Chicken with Pan Sauce:
1 Tablespoon vegetable oil
1 Tablespoon butter
1 pound Smart Chicken Boneless Skinless Chicken Breasts
¼ cup white onion, small dice
1 Tablespoon garlic, minced
1 cup white mushrooms, sliced
2 oz. Smart Chicken Garlic Rosemary Bone Broth
2 oz. White Wine
4 oz. Cream
1 cup cherry tomatoes, quartered
Kosher salt and pepper to taste
Optional: 2 Tablespoons chopped parsley for garnish
Directions
Combine ingredients for flour mixture and set aside.
Slice 2 whole chicken breast in half creating 4 equal size pieces. Dredge each piece of chicken in flour mixture and set aside. Using a 10” skillet or cast-iron pan, warm 1 tablespoon oil and 1 tablespoon butter over medium heat.
When oil is hot, add chicken. Cook until browning has occurred and then flip. (The pan should be hot but not be smoking.) Once chicken has caramelized on both sides, remove chicken from pan.
In the same pan, add onion and garlic and cook until soft. If needed, add 1 -2 tsp butter so that the pan is not dry. Add mushrooms and cook just until mushrooms have browned. Deglaze pan with bone broth and white wine. Add cream, stir and bring to a low simmer.
Add chicken back to the pan and cook until chicken has reached an internal temperature of 165 F. Once chicken has fully cooked, add tomatoes to sauce and stir. Season to taste with kosher salt and pepper and garnish with chopped parsley if desired.