Chicken Breasts with Creamy Tomato Sauce

This zesty chicken is on the table in just over 30 minutes, perfect for a busy weeknight. We like to serve these over egg noodles. This recipe makes 4 servings.

PREP TIME: 10 minutes
COOK TIME: 25 minutes

4 boneless, skinless chicken breasts, pounded to 1/4" thickness
1 small yellow onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
3/4 cups chicken or vegetable stock
1 tablespoon tomato paste
1/4 cup heavy cream
1 teaspoon Italian seasoning
Salt and pepper, to taste

Heat oil in a large skillet to medium-high on the stove top. Add chicken breasts and cook for 10-12 minutes, flipping once in the middle of cooking. Remove chicken to a plate.

Add onion to the same skillet and cook for 4-5 minutes, until the onions become translucent and just begin to brown on the edges. Add garlic and tomato paste and cook for 2 more minutes. Pour in stock, making sure to scrape up the browned bits off the bottom of the pan with a wooden spoon. Cook for 4-5 minutes or until the liquid has reduced by half. Add Italian seasoning and cream; stir to combine. Add chicken breasts back into the pan and cook for two more minutes, just to heat the chicken through. Season with salt and pepper and serve immediately.