Cast Iron-Braised Chicken And Tomatoes

1. 1

   Cut chicken breasts in half width-wise and pat dry. Season with salt and pepper.

2. 2

   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.

3. 3

   Combine chicken and flour in a resealable plastic bag; seal and toss until coated.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.