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Chicken with Tomato-Cream Sauce

 Chicken with Tomato-Cream Sauce
A creamy tomato sauce makes plain chicken an extraordinary dish for guests. It's easy to double the recipe when cooking for a crowd. —Agnes Cooper, Newark, Delaware
8 ServingsPrep: 5 min. Cook: 40 min.


  • 8 boneless skinless chicken breast halves
  • 1/4 cup butter
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 cup (8 ounces) sour cream
  • 2/3 cup grated Parmesan cheese
  • Hot cooked noodles


  • In a large skillet, brown chicken in butter on each side. Remove and
  • set aside. Add onion and garlic; saute until tender. Stir in
  • tomatoes and salt. Bring to a boil. Reduce heat; return chicken to
  • pan. Cover and simmer for 30 minutes or until chicken juices run
  • clear.
  • Remove chicken and keep warm. Combine the flour and sour cream.
  • Reduce heat to low; stir in sour cream mixture and Parmesan cheese.
  • Heat through (do not boil). Serve chicken and sauce over noodles.
  • Yield: 8 servings.

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Chicken with Tomato-Cream Sauce (continued)

Nutritional Facts: 1 serving (1 each) equals 301 calories, 16 g fat (9 g saturated fat), 113 mg cholesterol, 621 mg sodium, 6 g carbohydrate, 1 g fiber, 31 g protein.