Basil Garlic Chicken Breasts with a Tomato Basil Sauce
Servings 4
Equipment
- Large skillet
Ingredients
- 2 tbsp olive oil divided
- 2 boneless, skinless chicken breasts
- Dried basil to taste
- Garlic powder to taste
- Sea salt and freshly cracked pepper to taste
- ½ small yellow onion finely diced
- Pinch of crushed red pepper flakes
- 3-4 cloves of garlic minced
- 10 small vine ripened tomatoes diced
- 2 tbsp butter
- 3 tbsp fresh basil chopped
Instructions
- Cut the chicken breasts in half, then place in between two sheets of plastic wrap. Use a mallet to pound the chicken pieces until ½ inch thick.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Season both sides of the chicken pieces with dried basil, garlic powder, sea salt, and freshly cracked pepper, to taste.
- Place into the hot large skillet, and cook until golden brown, about 4-5 minutes.
- Flip the chicken over and continue to cook until the chicken is cooked through, about 3-4 minutes.
- Remove from the large skillet and place on a plate, then cover with a foil tent.
- Reduce the heat to medium and add the remaining tablespoon of oil to the large skillet. Add the finely diced onion and a pinch of crushed red pepper flakes, to taste. Cook, stirring often, for 2 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the diced tomato and cook, stirring occasionally, for 15-20 minutes.
- Add the butter and stir until thoroughly melted and combined. Taste and season with sea salt and freshly cracked pepper, to taste.
- Add the fresh basil and the chicken (along with their juices) back to the large skillet.
- Coat the chicken with the sauce and simmer until the chicken is warmed through.
- Serve each piece of chicken with sauce spooned on top.
- Serve immediately and enjoy.