Ingredients
The following ingredients have 4 Servings
- 3 chicken breasts (about 1/2-inch in thickness (about 1.5 pounds))
- 15 ounces diced tomatoes or 1 pound whole Roma tomatoes (seeded and diced small)
- 8 ounces tomato sauce
- ½ cup diced onion
- 1 tablespoon minced garlic
- 2 tablespoons fresh basil or 2 teaspoons dried
- 1 teaspoon granulated sugar optional
- Salt and Pepper to taste
Instruction
- Heat a large skillet with oil over medium-high heat. Season the chicken with salt and pepper and add to the skillet. Sear for 2 minutes per side, until browned. Transfer to a plate and set aside to finish cooking with the sauce.
- Reduce the heat to medium and add another tablespoon of oil if needed. Add onion and cook for 3-4 minutes, scraping up the bits of chicken from the bottom of the skillet. Add minced garlic and cook for one minute more, or until onions are translucent and beginning to caramelize.
- To the skillet add tomatoes, tomato sauce, garlic, basil and a pinch of salt and pepper. To balance the acidity, add the sugar, if desired. Bring to a gentle boil, cover and simmer over low heat for 15 minutes.
- Remove the lid; taste and add salt, pepper and sugar if needed. Nestle the chicken in the sauce, cover and simmer for an additional 8-10 minutes, or until chicken is cooked through (internal temp of 165 degrees F).
- Garnish with fresh chopped basil or parsley and serve immediately with pasta, rice or mashed potatoes.
