Skillet chicken with tomatoes

Name: Skillet chicken with tomatoes
Ingredients: 500 g chicken breast; 1 tablespoon oil; 2 garlic cloves; 4 medium tomatoes (600 g); 2 garlic cloves; 1 teaspoon salt; 1/2 teaspoon ground pepper; 10 g basil

Meat - Skillet chicken with tomatoes by Crina B. - Recipia

For skillet chicken with tomatoes, chicken breast cooks quickly, so I cut the cubes as close in size as possible. It has browned pieces and a thin sauce with garlic and basil; the flavors give it a Mediterranean feel, and the sauce stays quite loose. I choose chicken breast without thick strips of tendon, because it’s easier to cut into cubes and they don’t get in the way when I portion it. Preparation: 15 minutes. Cooking: 19 minutes. Total time: 34 minutes. Servings: 2. About 420 kcal and 58 g protein per serving.

Ingredients

500 g chicken breast
1 tablespoon oil
2 garlic cloves
4 medium tomatoes (600 g)
2 garlic cloves
1 teaspoon salt
1/2 teaspoon ground pepper
10 g basil

Preparation

1. Pat the chicken breast dry with paper towels and cut it into cubes about 2 cm across. 2. Heat 1 tablespoon of oil in a skillet. Crush 2 garlic cloves and cook them for 1 minute over medium heat. 3. Add the chicken and brown it for 6 minutes, turning the cubes until they get golden spots. 4. Slice the tomatoes and finely chop the other 2 garlic cloves. Add them to the meat, along with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Cover the skillet and cook for 12 minutes over low heat, until the chicken is no longer pink in the center. 5. Finely chop the basil, sprinkle it over the chicken and turn off the heat.

Notes

Fresh basil can be replaced with 1 teaspoon of dried basil; add it with the tomatoes so it has time to release its flavor. Ripe but still firm tomatoes slice cleanly and make a less watery sauce than very soft ones. Larger chicken breast cubes need a few extra minutes covered, while smaller ones cook faster; check one in the center to make sure it’s no longer pink. I don’t rush the browning, because the chicken needs to get golden spots before the tomatoes go into the skillet. Polenta holds the sauce well, while risotto is the creamier option. Keep any leftovers in a sealed container in the refrigerator for up to 3 days.