Chicken Pomodoro

Name: Chicken Pomodoro
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 lb Chicken Cutlet (2 pounds chicken breast cutlets (about 4-6 pieces)); 2 ½ tsp Kosher Salt (2 teaspoons kosher salt + 1/2 - 1 teaspoon kosher salt (to taste) — up to 1); 2 tsp Italian Seasoning (1 teaspoon Italian seasoning + 1 teaspoon Italian seasoning); 1 tsp Onion Powder (1 teaspoon onion powder); 1 tsp Garlic Powder (1 teaspoon garlic powder); ¾ tsp Black Pepper (1/2 teaspoon black pepper + 1/4 - 1/2 teaspoon black pepper (to taste) — up to 0.5); 4 tbsp Olive Oil (2 tablespoons olive oil (divided) + 2 tablespoons olive oil); 1 piece Yellow Onion (1 large yellow onion (chopped)); 8 cloves Garlic (8 cloves garlic (minced)); 1 ½ lb Cherry Tomato (1.5 pounds cherry tomatoes (halved)); 0 pieces Basil (handful of fresh basil (torn)); 2 tbsp Oregano (2 tablespoons fresh oregano (optional)) — optional; ¼ tsp Red Pepper Flakes (1/4 - 1/2 teaspoon red pepper flakes (optional and to taste) — up to 0.5) — optional; 6 oz White Wine (6 ounces dry white wine (choose sauvignon blanc or pinot grigio, avoid oaky chardonnays)); 0 pieces Parmesan Cheese (Garnish with fresh basil, parmesan cheese (optional)) — optional

Chicken Pomodoro - Main Course (Italian)

30 minItalian

Servings4

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Egg Free

Ingredients

For 4 servings

Chicken Cutlet2 lb · 2 pounds chicken breast cutlets (about 4-6 pieces)
Kosher Salt2 ½ tsp · 2 teaspoons kosher salt + 1/2 - 1 teaspoon kosher salt (to taste) — up to 1
Italian Seasoning2 tsp · 1 teaspoon Italian seasoning + 1 teaspoon Italian seasoning
Onion Powder1 tsp · 1 teaspoon onion powder
Garlic Powder1 tsp · 1 teaspoon garlic powder
Black Pepper¾ tsp · 1/2 teaspoon black pepper + 1/4 - 1/2 teaspoon black pepper (to taste) — up to 0.5
Olive Oil4 tbsp · 2 tablespoons olive oil (divided) + 2 tablespoons olive oil
Yellow Onion1 piece · 1 large yellow onion (chopped)
Garlic8 cloves · 8 cloves garlic (minced)
Cherry Tomato1 ½ lb · 1.5 pounds cherry tomatoes (halved)
Basil0 pieces · handful of fresh basil (torn)
Oregano2 tbsp · 2 tablespoons fresh oregano (optional) · optional
Red Pepper Flakes¼ tsp · 1/4 - 1/2 teaspoon red pepper flakes (optional and to taste) — up to 0.5 · optional
White Wine6 oz · 6 ounces dry white wine (choose sauvignon blanc or pinot grigio, avoid oaky chardonnays)
Parmesan Cheese0 pieces · Garnish with fresh basil, parmesan cheese (optional) · optional

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Steps

1Chicken breasts
2Season the chicken breasts with kosher salt, Italian seasoning, onion powder, garlic powder, and black pepper, on all sides and coat with half the olive oil. Heat a large skillet over medium heat.
3Once the skillet is hot, add the remaining olive oil to the skillet. Add chicken breasts in batches being careful not to overcrowd the pan. Cook for 4-5 minutes on each side until an internal temperature of 165°F is reached. Remove from the skillet and set aside.
4Pomodoro sauce
5In the same pan, olive oil, onion, garlic, Italian seasoning, black pepper, optional red pepper flakes, and a pinch of salt. Stir often to scrape the brown bits from the bottom of the pan. Cook for 5-7 minutes until onions are translucent.
6Add in halved tomatoes, more salt, basil, fresh oregano, and white wine. Cook until tomatoes have softened, about 5-7 minutes, being sure to scrape the bottom of the pan to get any browned bits. Then, add the chicken back to the skillet.
7Reduce heat to medium-low, cover the skillet, and allow the chicken to warm through for about 3-5 minutes.
8Serve with more fresh basil and optional parmesan cheese. Enjoy!
9Store leftovers in an airtight container in the fridge for up to 5 days.