Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons Italian seasoning
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
Sauce
- 2 cups chicken broth
- 1 chicken bouillon cube or 1 teaspoon better than bouillon
- 1 teaspoon honey
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1/2 cup half and half
- 1 tablespoon cream cheese, at room temperature
- 1/2 cup freshly grated Parmesan cheese
- 2 cups cherry tomatoes, halved or quartered
Instructions
- Prep Work: Combine the chicken broth, chicken bouillon cube, honey, onion powder, dried oregano, and mustard powder in a bowl and set aside. Measure out all remaining ingredients to have them ready before starting the cooking process.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Cover the chicken with plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick. Pat the chicken completely dry with paper towels to ensure better searing. Season both sides with salt, pepper, and Italian seasoning.
- Dredge the Chicken: Coat each side of the chicken slices evenly with flour, shaking off any excess.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the floured chicken slices in the skillet in batches to avoid overcrowding. Sear each piece for 4-5 minutes per side, or until a golden crust forms. Remove the chicken from the skillet and set aside.
- Deglaze the Pan: With the skillet still over medium heat, pour in the dry white wine. Use a silicone spatula to scrape the browned bits from the bottom and sides of the pan. Allow the wine to reduce by half, approximately 4 minutes.
- Make the Roux Base: Add the butter to the skillet and melt it. Add the minced garlic and cook for 2 minutes until fragrant. Stir in the flour continuously for 1 minute to form the roux. Then add the tomato paste and stir for an additional minute to marry the flavors.
- Add Broth Mixture: Gradually pour in the prepared chicken broth mixture in small splashes, stirring continuously to prevent lumps. Bring the mixture to a gentle boil, then lower the heat to maintain a simmer.
- Incorporate Dairy: Allow the sauce to cool slightly before gradually stirring in the half and half and cream cheese until smooth and well combined. Sprinkle in the grated Parmesan cheese and stir carefully over low heat to prevent the dairy from curdling or separating.
- Finish the Dish: Add the halved cherry tomatoes to the sauce along with the seared chicken pieces. Spoon sauce over the chicken, partially cover the skillet, and let simmer gently for about 5 minutes until the chicken is heated through and the tomatoes soften.
- Serve: Garnish the finished dish with fresh parsley or basil leaves. Serve warm for a rich, creamy, and flavorful meal.
Notes
- Using dry white wine adds depth to the sauce; if preferred, substitute with additional chicken broth.
- Make sure the cream cheese is at room temperature before adding to avoid lumps in the sauce.
- To pound the chicken evenly, cover it with plastic wrap to prevent tearing and mess.
- Searing the chicken creates a flavorful crust and helps lock in juices before simmering in the sauce.
- This recipe pairs well with pasta, rice, or crusty bread to soak up the delicious tomato sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
