Creamy Tomato & Chicken Breast
4 Chicken Breast (500 gr)
2 Tbsp Butter or Olive Oil (divided)
1 Medium Onion (Sliced)
6 Garlic Cloves (minced)
1 Cup Half & Half
6 oz Cherry Tomatoes (halved)
1 Tsp Italian Seasoning
2 Tsp Corn Starch (mixed with water)
Salt & Pepper
Season both sides of the chicken with salt & pepper & the Italian Seasoning.
In a large deep skillet, preferably one that has a lid, melt half of the butter over a medium high heat. Once the pan is nice and hot place the chicken in.
Sear both sides of the chicken for about 5 minutes each and set aside. The chicken will not be fully cooked at this point.
Add the remainder of the butter into the pan along with the onions and garlic and sauté for about 4 minutes or until the onions are soft and you can smell the garlic. Then add the half and half and bring the mixture to a simmer and cover if you have the lid.
While the cream sauce is simmering, in a small second bowl combine the corn starch and about 4 tbsp of water. Wisk the two together and then immediately add to the cream sauce.
Stir the corn starch in fully and once the sauce begins to thicken add the chicken back into the pan along with the tomatoes.
Replace the lid and continue to simmer the chicken for another 10 minutes or until the chicken is 160°F (71°C).
Serve Right Away and Enjoy!!!