Bucky's Recipe

Chicken Pomodoro

Category: Poultry

Chicken Pomodoro

4 boneless, skinless chicken breasts (1 1/2 pounds)

Salt and pepper

3 tablespoons olive oil, divided use

1 onion, chopped fine

4 garlic cloves, minced

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1 (14.5-ounce) can diced tomatoes

1/3 cup heavy cream

1/4 cup finely chopped fresh basil

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.

Heat remaining oil in empty skillet over medium heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream and 1/4 teaspoon salt and bring to a boil. Return chicken and accumulated juices to skillet. Simmer, covered, until chicken is cooked, about 10 minutes.

Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour over chicken. Serves 4.