Since the shutdown of restaurants, I have been trying my darndest to post a recipe every day because we have all become experienced home chefs. But there was a snafu for me. I was running out of ideas.
We call these our #socialdistancingrecipes. But we might need to change the name to #lisastoletherecipe. Girl, if I’m guilty of anything, it’s being a recipe thief. Every single day, I look for recipes to lift and post them to AY’s website.
Today, I stole another good one. My friend Natalie Sanderson posted this one to the ‘Gram (that’s what the cool kids call Instagram), and it’s yummy.
Creamy Tomato Chicken Skillet
Adapted from www.themodernproper.com
- 2 tbsp olive oil
- 1.5 lbs chicken breast (4 medium), boneless, skinless
- 1 tsp salt, divided
- ½ tsp pepper
- 2 tbsp tomato paste
- 3 cloves garlic, minced
- 1 tsp Fennel seeds
- 1 tsp crushed red pepper flakes
- 1 (14 oz) can crushed tomatoes
- 1 cup heavy cream
- ½ cup parmesan cheese, divided
- 4 cups kale, ribs removed, torn into small pieces, packed
- 1/4 cup basil leaves, thinly sliced
- Heat olive oil in an ovenproof skillet cast-iron skillet over medium-high heat.
- Season chicken breasts with 1/2 teaspoon salt and pepper.
- Add chicken to skillet and cook until golden, about 5 minutes. Turn and cook on the other side for another 5 minutes. Remove chicken from the pan and set aside.
- In the same skillet, add tomato paste, garlic, fennel seeds and red pepper flakes and cook until just fragrant, about 1 minute.
- Add crushed tomatoes and bring to a simmer, allow to cook for 3 minutes.
- Stir in heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes.
- Season with remaining ½ teaspoon salt and add chicken back into the skillet. Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165°F with an instant-read thermometer.
- Serve topped with fresh basil and remaining cheese.