Chicken Pomodoro

Serves: 6

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy


This is a quick and easy chicken dish with a light fresh tomato sauce. I like to use a little paprika for color. Also great served over whole wheat angel hair pasta.


1 1/4 pounds chicken breast, boneless and skinless

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper, black, ground

2 teaspoons garlic, bottled minced

3 tomato(es), Roma

3/4 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1 tablespoon lemon(s), juice only

3/4 cup half and half, fat free

1/2 teaspoon cornstarch

1/4 cup basil, fresh, chopped

2 green onion(s) , chopped


Cut chicken breasts into 6 servings, place chicken between 2 sheets of plastic wrap and pound to about 1/4 inch thickness. Season with salt and pepper, and a little paprika if desired. Heat olive oil in a large skillet over medium to medium high heat. Add chicken and cook for about 3 to 4 minutes per side until browned and cooked through. Remove cutlets to a plate. Lower heat to medium and place garlic in skillet, stir and cook for about 30 seconds. Add chopped tomatoes and stir, cooking for about 1 minute. Add broth and lemon juice, stir and cook over medium heat for about 5 minutes. Stir in green onions. Mix cornstarch and half and half in a small cup, then add to skillet. Place chicken back into skillet and cook over low heat for about 3 minutes until sauce thickens. Serve chicken with sauce poured over top and garnish with chopped basil.


Per Serving About: 170 calories, 5 g fat, 1 g saturated fat, 0 g trans fat, 55 mg cholesterol, 23 g protein, 6 g carbohydrates, 1 g dietary fiber, 280 mg sodium, Exchanges: 0.5 vegetable, 2.5 lean meats, 0.5 fat, Carb Choices: 0.5


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