1 1/2 pound boned chicken breast, sliced in half to make thin
2-3 tablespoon vegetable oil
1 small onion, finely chopped
1 can (14 1/2 oz) petite diced tomatoes, drained
1 1/2 cups unsalted chicken stock or broth
2 tablespoon half-and-half
Fresh herbs can be substituted for dried herbs.
Directions:
Mix seasonings in a shallow dish then set aside 2 teaspoons.
Stir 2 tablespoons flour into remaining seasoning. Coat chicken in seasoned flour. Discard any remaining seasoned flour.
Heat 1 tablespoon oil in large skillet on medium heat. Add chicken in batches, cook 2 minutes per side or until golden brown and cooked through. Add additional oil as needed. Remove chicken from skillet and keep warm in a covered dish.
Heat remaining 1 tablespoon oil in skillet. Add onion, cook and stir 3 minutes or until softened. Stir in 1 tablespoon flour. Add tomatoes, stock and reserved seasoning mixture, bring to boil, stirring occasionally. Reduce heat to medium-low, simmer 5 minutes. Stir in half-and-half. Return chicken to skillet, cook until heated through.