Chicken with Tomato-Cream Sauce Recipe

5 1 2
Publisher Photo

Chicken with Tomato-Cream Sauce Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.

Ingredients

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

Directions

In a large skillet, brown chicken in butter on both sides. Remove and set aside. Add onion and garlic; saute until tender. Stir in flour and salt until blended. Gradually add tomatoes, stirring until blended. 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. Reduce heat to low; stir in sour cream and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles. Yield: 8 servings.
Originally published as Chicken with Tomato-Cream Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p66

Nutritional Facts

1 each: 301 calories, 16g fat (9g saturated fat), 113mg cholesterol, 621mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 31g protein.

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  • 8 boneless skinless chicken breast halves
  • 1/4 cup butter or margarine
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup (8 ounces) sour cream
  • 2/3 cup grated Parmesan cheese
  • Hot cooked noodles
  1. In a large skillet, brown chicken in butter on both sides. Remove and set aside. Add onion and garlic; saute until tender. Stir in flour and salt until blended. Gradually add tomatoes, stirring until blended. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear.
  2. Remove chicken and keep warm. Reduce heat to low; stir in sour cream and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles. Yield: 8 servings.
Originally published as Chicken with Tomato-Cream Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p66

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dudapverizon.net User ID: 1993669 111764
Reviewed Apr. 20, 2008

"A delicious hit and a moist chicken. I only did two things differently. 1. After browning chicken breasts I split them. 2. I added the flour as a paste to the tomato mixture and cooked it for about 10 minutes before adding the sour cream and cheese. I served it on egg noodles smothered with butter, Italian seasoning (or salt-free 17 seasoning) and Parmesan cheese."

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