| Prep Time | 25 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
For the tomato sauce
- ½ medium onion finely chopped
- 3 tbsp olive oil
- 2 cloves garlic finely minced
- 1 cup chicken broth
- Parsley
- ¾ cup heavy cream
- 1 cup Parmesan Cheese grated
- 2 tbsp Tomato paste
For cooking the chicken
- 4 boneless chicken breast halves pounded
- Salt and pepper for taste
Ingredients
For the tomato sauce
For cooking the chicken
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Instructions
- In a large skillet pan, fry the onions and finely minced garlic on medium heat. Once the onions become soft, add half of the chicken broth and chopped parsley to the pan. Let it simmer for 5 minutes. Then, pour heavy cream and grate some parmesan cheese in the pan. Now, add the tomato paste and mix it all together. Once the cheese melts, transfer the hot tomato sauce to a bowl.
- Use the same skillet pan and add oil to it. Once the oil is hot enough, add the chicken breasts to the pan in portions. Cook the chicken for 3 minutes on each side. Season it with salt and pepper. Once the chicken cooks properly, add the remaining chicken broth to the pan. Place a lid over the pan and let it simmer for 5 minutes. Now, add the tomato sauce to the pan and stir.
- Once the tomato sauce becomes one with the chicken, turn off the flame. Serve it hot in a plate with pre-cooked pasta. You can also grate some parmesan cheese over the chicken.
Recipe Notes
Recipe Tip
If you don’t have tomato paste, you can add large tomatoes to the pan and mash them using a large spoon.
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Frequently Asked Questions
How long can I store the tomato sauce?
You can store the tomato sauce in the fridge for up to 3 days in an air-tight container.
Can I use sun-dried tomatoes for this recipe?
Yes, you can use sun-dried tomatoes for this recipe.