Cast Iron-Braised Chicken and Tomatoes recipe
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Ingredients
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2 large skinless, boneless chicken breast halves
1 dash salt and pepper to taste
5 tablespoons extra-virgin olive oil, divided, or to taste
½ large onion, sliced
1 dash garlic salt
1 cup all-purpose flour
1 (14.5 ounce) can stewed tomatoes
Nutrition Info
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425 calories
carbohydrate: 31.9 g
cholesterol: 64.6 mg
fat: 20.1 g
fiber: 2.2 g
protein: 27.9 g
saturatedFat: 3.2 g
servingSize: -
sodium: 461.2 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -
Directions Cast Iron-Braised Chicken and Tomatoes
Directions
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Cut chicken breasts in half width-wise and pat dry. Season with salt and pepper.
Heat 2 1/2 tablespoons olive oil in a cast iron skillet over medium heat. Add onions and garlic salt, cook and stir until browned, about 6 minutes. Transfer onions to a bowl.
Combine chicken and flour in a resealable plastic bag, seal and toss until coated.
Coat the bottom of the skillet with remaining olive oil over medium-high heat. Cook chicken in the hot skillet until browned, covering with a lid after 1 minute, about 5 minutes per side.
Stir cooked onions and stewed tomatoes in with the chicken until steamy, about 3 minutes. Reduce heat to medium. Cover and cook until chicken is moist on the inside but still crispy on the outside, no more than 1 minute.