Chicken With Tomato Cream Pan Sauce Recipe

Name: Chicken With Tomato Cream Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 cup Sour cream; 1 1/2 cup chicken stock; 1/2 cup vegetable oil; fresh, small vine tomatoes or cherry tomatoes; 1/4 cup White cooking wine; 4 cloves garlic, minced and divided; 1 red onion - small dice; 3 tbsp Dijon mustard; 2 + cups Italian bread crumbs; 2 + cups flour; 3 eggs; 1/4 tsp chopped fresh sage; 1/4 tsp chopped fresh thyme; 1/2 tsp cayenne pepper; 1 lemon; Fresh Arugula and spinach

Servings: persons

4 boneless, skinless chicken breasts
1 cup Sour cream
1 1/2 cup chicken stock
1/2 cup vegetable oil
fresh, small vine tomatoes or cherry tomatoes
1/4 cup White cooking wine
4 cloves garlic, minced and divided
1 red onion - small dice
3 tbsp Dijon mustard
2 + cups Italian bread crumbs
2 + cups flour
3 eggs
1/4 tsp chopped fresh sage
1/4 tsp chopped fresh thyme
1/2 tsp cayenne pepper
1 lemon
Fresh Arugula and spinach

1
["Pound chicken out to about 3/4"" thickness. Traditionally bread chicken: first cover in flour (seasoned with salt/pepper & cayenne pepper), second, egg wash (eggs beaten with a splash of water), and third Italian bread crumbs. Make sure chicken is fully coated each step. Set aside.", "In a medium saucepan, add diced onion, thyme, sage, chicken stock, 1/2 of minced garlic and tomatoes. Bring to a boil then simmer, uncovered.", "In a large skillet, heat vegetable oil to medium high. The pan is hot enough when a sprinkle of water sizzles. Add second half of minced garlic. Have a baking sheet ready and oven set to 300 degrees. Place chicken in hot skillet, 2 at a time and cook about 4-5 minutes each side until golden brown. Place on baking sheet in oven and cook the other two. Once those are done, place in oven to keep warm for a few minutes.", "Bring heat in saucepan up to medium. Add in Dijon mustard and cooking wine. Continue to reduce and add in sour cream. Break down cooked tomatoes and reduce until it is a creamy sauce.", "To plate: place Arugula and spinach center plate, top with chicken. Top chicken with tomato cream sauce and accompany with lemon wedges."]

1013

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts, 1 cup Sour cream, 1 1/2 cup chicken stock, 1/2 cup vegetable oil, and more.

Yes, Chicken With Tomato Cream Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Tomato Cream Pan Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions