Tomato Braised Chicken with Pantry Staples

1Marinating the Chicken In a bowl, combine the salt (½ teaspoon), pepper, paprika (½ teaspoon), and olive oil (2 tablespoons). Add the chicken breasts (4) and coat them well with the marinade. Let it marinate for at least 30 minutes.

2Making the Tomato Sauce Heat olive oil (1 tablespoon) in a pan over medium heat. Add the diced onions and sauté until softened. Add minced garlic (3 cloves) and cook until fragrant.

3Pour in the diced tomatoes (1 can), sugar (1 teaspoon), dried basil (½ teaspoon), and dried oregano (½ teaspoon). Season with salt (½ teaspoon) and pepper. Simmer the sauce for 15-20 minutes until it thickens.

4Cooking the Chicken Dredge the marinated chicken in flour, shaking off any excess. Heat butter (2 tablespoons) in a skillet and cook the chicken until golden brown on both sides, about 5-6 minutes per side.

5Remove the chicken from the skillet and set aside. In the same skillet, add chicken broth (2 cups) and stir to deglaze. Allow the broth to simmer and thicken.

6Return the chicken to the skillet and coat it with the tomato sauce. Simmer for a few more minutes until the chicken is cooked through and the sauce is flavorful.

7Serve the chicken with the tomato sauce over rice or pasta. Garnish with fresh herbs, if desired.