- 2 large skinless, boneless chicken breast halves
- salt and pepper to taste (optional)
- 5 tablespoons extra-virgin olive oil, divided, or to taste
- 1/2 large onion, sliced
- 1 dash garlic salt
- 1 cup all-purpose flour
- 1 (14.5 ounce) can stewed tomatoes
- Cut chicken breasts in half width-wise and pat dry. Season with salt and pepper.
- Heat 2 1/2 tablespoons olive oil in a cast iron skillet over medium heat. Add onions and garlic salt; cook and stir until browned, about 6 minutes. Transfer onions to a bowl.
- Combine chicken and flour in a resealable plastic bag; seal and toss until coated.
- Coat the bottom of the skillet with remaining olive oil over medium-high heat. Cook chicken in the hot skillet until browned, covering with a lid after 1 minute, about 5 minutes per side.
- Stir cooked onions and stewed tomatoes in with the chicken until steamy, about 3 minutes. Reduce heat to medium. Cover and cook until chicken is moist on the inside but still crispy on the outside, no more than 1 minute.
05/15/2019
recipepes.com
cast ron-braised chicken and tomatoes, recipe
PT15M
PT1H
5
455 calories
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