For my recent Mary Lillie Memory Club luncheon, I decided that since I was hosting at 11 am and wanted plenty of time to visit with everyone and not be stuck in the kitchen cooking that it would be great to prepare a main dish that could be made somewhat in advance. The components of the Sweet Potato Bruschetta could be prepared ahead of time and set aside until ready to hit the broiler. The Roasted Beet & Grapefruit Salad with Lentil, Goat Cheese and Walnuts can definitely be made ahead of time and even plated and kept cold adding the goat cheese last, so it leaves you time right before the guests arrive to prepare the main dish.
This recipe is great, because it is hearty and filling, but won’t leave you stuffed and has TONS of flavor!!! I was inspired by McCormick’s Herbed Chicken & Tomato recipe, but gave it my own little spin. About 45 minutes before everyone arrived, I got this dish started and was able to let it simmer after it was all cooked until I was ready to serve it. I served cold, marinated asparagus along side the chicken dish for a crunchy, zesty side. This recipe was so full of flavor and will definitely be on the menu again.
Adapted from McCormick's Herbed Chicken & Tomato recipe.
- 1 1/2 pounds chicken breast cutlets
- 1 1/2 teaspoon dried basil leaves
- 1 1/2 teaspoon garlic powder
- 1 tablespoon fresh rosemary, chopped
- 3 tablespoons flour, divided
- 2-3 tablespoons extra virgin olive oil, divided
- 1 small onion, chopped
- 1-14.5 oz can Italian seasoned diced tomatoes (i.e. basil, garlic & oregano seasoned)
- 1 cup reduced sodium chicken broth
- 1/2 cup Chardonnay
- 2 teaspoons fat free half & half
- 8 ounces (1/2 box) angel hair pasta
- Salt & pepper to taste
- Cook pasta as directed on package. I either cook in chicken broth, but to be a little more cost effective, I purchases chicken granules that I add to the water to help flavor the pasta. Drain pasta well and set aside.
- In a shallow bowl, mix seasonings. Set aside about 2 teaspoons. Add in 2 tablespoons of the flour into remaining seasoning mixture in the shallow bowl. Coat chicken in seasoned flour. Toss out any remaining seasoned flour.
- Heat 1 tablespoon of the olive oil in large skillet on medium heat. Add the seasoned chicken in batches to the skilley; cook about 2 minutes per side or until golden brown and cooked through. Add additional olive oil as needed if oil cooks out. Remove the chicken from skillet; set aside and keep warm.
- Heat remaining 1 tablespoon oil in skillet. Add onion and cook for about 3 minutes or until softened. Stir in the remaining 1 tablespoon of seasoned flour. Add tomatoes, stock, Chardonnay and reserved seasoning mixture; bring to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes. Stir in half-and-half. Return chicken to skillet; cook until heated through. Season mixture to taste, as desired. Serve over pasta.
This recipe can be prepared a little in advance and left to simmer on stove until ready to serve by covering skillet. If the pasta becomes a little dry if cooked in advance, drizzle with a little olive oil and serve.
Thanks for reading and to keep in touch you can Subscribe to High Heels To Hot Wheels by Email and follow me on Twitter, Facebook, Pinterest and Instagram. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to continue to create new content for my readers, so thank you for your support. I am also asked to review and test products, but will only present products that fit the nature of this blog and that I believe in. All opinions are my own.