Boneless chicken breasts dipped in a spicy flour mixture are lightly pan fried and simmered in a delicious sauce. An easy dinner recipe served on rice, pasta or mashed potatoes.
½teaspoonground black pepperplus more for seasoning the chicken
1/2cupall purpose flourregular or gluten-free flour blend*
2tablespoonsolive oil
2tablespoonsunsalted butter
1/3cuptomato paste
1cupchicken stock
¼cupheavy cream
Instructions
Lightly season the chicken breasts with salt and pepper.
In a medium bowl whisk to combine the flour, garlic powder, onion powder, paprika, chili powder, ½ teaspoon cayenne pepper, 1 teaspoon salt and ½ teaspoon ground black pepper.
Dredge (dip) the chicken breasts in the flour mixture to fully coat on all sides.
In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat.
Add the chicken to the skillet and cook 5 minutes. Flip over and cook 5 additional minutes on the opposite side until the coating is golden brown and the chicken registers 160-165 degrees internal temperature. Transfer chicken to a plate.
Lower the heat to low.
Add the tomato paste, chicken stock, heavy cream and remaining 1/2 teaspoon cayenne pepper to the same pan, stir to combine and bring to a simmer. Simmer, stirring often for 4 minutes.
Return the chicken breasts to the sauce and turn to coat both sides of the chicken. Cook for 2 more minutes spooning the sauce over the chicken if desired.
Serve over rice, mashed potatoes or pasta, spooning extra sauce over the chicken.
Video
Notes
Chicken breast sizeSelect chicken breasts that are similar in size for uniform cooking timeIf selecting chicken breasts larger than 8-ounces the cooking time may be longer. Monitor the internal temperature with an instant read thermometer.Variations● If you want to make it spicier add some extra chili powder. ● If you want to make it more “fresh” add some chopped fresh tomatoes and onions on top.