1/4 c seasoned flour ( flour mixed with dash salt and pepper)
4 (4 oz) skinless , boneless chicken breasts
1 can (16 oz) stewed tomatoes
3-4 scallions, chopped
Instructions
Pour 1/2 c of the broth into wide bowl, place flour mixture on plate. Dip each chicken breast in broth, then flour, turning to coat all sides.
Spray 10-12 in skillet with non stick spray, cook chicken over medium heat, turning once, until browned on both sides. Remove chicken from skillet, set aside.
Add any remaining flour to skilllet, cook, stirring constantly, until browned. Slowly stir in 1/4 c of broth; cook until thickened. Gradually stir in remaining broth;cook, stirring constanlty, until lightly thickened.
Add tomatoes and scallions to skillet, bring to boil. Reduce heat to low and return chicken to skillet and simmer until cooked through, about 10 minutes.
Originally Submitted
3/18/2011
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