Chicken Breasts with Tomato Garlic Sauce


5 large boneless skinless chicken breasts
1 cup flour
1/2 t salt + 1/4
1/2 t cumin +1/4
1/2 t paprika +1/4
1/4 t black pepper +1/4
1 onion, cut into half moons.
4 cloves garlic, diced
14.5 oz diced tomatoes
1 T corn starch combined with 2 T water
Chopped parsley for serving


Combine flour and 1/2 t of salt, cumin and paprika and 1/4 t of black pepper. Dredge chicken in flour. Heat up a large frying pan with olive oil and cook chicken until cooked through. Remove from pan and set aside. Add additional olive oil if necessary, and saute onion. Add garlic and diced tomatoes. Season with 1/4 t of salt, paprika, cumin and black pepper. Combine well. Let it cook for several minutes before bringing to a boil and stirring in corn starch mixed with water. Stir together until sauce thickens then lower flame and add in chicken and cover and simmer for about 10 minutes. Serve with chopped parsley.

Tips & Tricks: Stir in 1/2 cup coconut cream after you thicken the sauce for a creamy tomato sauce.

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