This is an oldie, but a goodie. I was recently looking in my stupidly huge pile of recipes, trying to find one that I hadn’t ever made or hadn’t made in a long time. I came upon this one. I remember it was a favorite of my friend Nick Sodano, former tour manager of my ex-hubby’s and still a dear friend.
It’s pretty much a one skillet dish, which makes it easy clean-up, and it only takes a few minutes to cook. It’s especially yummy with all fresh herbs. The chicken comes out moist and tender. I serve it with sauteed spinach or steamed broccoli. If you or anyone needs starch with it, do a brown rice.
Here you go:
- 4 skinless, boneless chicken breasts
- Fresh ground pepper
- 2 tbsp fresh oregano, minced
- 2 tbsp whole wheat flour
- 2 tbsp butter (yeah, I know....I don't usually use it, but in THIS recipe, it's a necessity!)
- 2 tbsp E. V. olive oil
- 1 can low sodium diced tomatoes with juice
- 2 tbsp chopped garlic
- 4 tbsp chopped fresh basil
- Juice of one lime
- Salt to taste
- Cut breasts in 1/2 crosswise, then lengthwise into strips about 1/2" wide.
- Blend pepper, oregano and flour into flat dish.
- Add chicken pieces in one layer.
- Turn and coat each piece.
- Heat butter and oil over high heat in a large skillet.
- Add chicken in one layer so it can cook evenly.
- Stir until lightly browned on all sides.
- About 3 minutes.
- Add tomatoes and garlic.
- Cook, stirring for about 3 more minutes.
- Add basil and lime juice and continue cooking for another 2 or 3 minutes.