Since having my baby 9 months ago, I have been on the look out for tasty “quick” recipes. Babies don’t always stick to adults’ schedules so you have to do your chores in the spare moments when you can. My baby is usually very good and will contentedly play with his toys while I try to prep dinner. But sometimes….he just wants to cuddle or be held… in those cases I really need food that is easy to put together and doesn’t involve me standing over the stove for an hour.
I found this Chicken Pomodoro recipe in an issue of Cook’s Country magazine. It was quick and easy, as advertised…and the results were a big hit with mommy, daddy, and nana. Babycakes will just need to wait a few more months and a few more teeth before he can eat this dish. 😉
(from Cook’s Country Feb/March 2010)
- 4 boneless skinless chicken breasts (about 1 1/2 pounds)
- Salt and pepper
- 3 tablespoons olive oil
- 2 medium onions, finely chopped
- 8 garlic cloves, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 2 (14.5 ounce) cans diced tomatoes
- 2/3 cup heavy cream
- 1/2 cup finely chopped fresh basil
- Pat chicken dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
- Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes.
- Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and 1/2 teaspoon salt and bring to a boil.
- Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
- Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken.
- Serve over rice or pasta.