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Skillet Chicken With Fresh Tomatoes

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 servings
Category
Poultry
Course
Main Dish
Preparation Method
Cook
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook

This simple Skillet Chicken With Fresh Tomatoes dish comes together quickly for an easy dinner. It is a great dish for using all of those fresh, juicy tomatoes from the garden (or farmers’ market). Serve over pasta, rice, or with a side of roasted potatoes.

Ingredients
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
salt and freshly ground black pepper, to taste
1 teaspoon minced garlic
1 pound tomatoes, cored and coarsely chopped
1/4 cup fresh chopped basil
1/4 cup chopped scallions
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon crushed fennel seed
1/8 teaspoon freshly ground black pepper

Instructions

  1. In a large skillet over medium heat, warm the oil.
  2. Sprinkle the chicken pieces with salt and pepper and add to the skillet. Add garlic and cook for 5 to 8 minutes, or until the chicken is no longer pink. Remove the chicken and set aside.
  3. Add the remaining ingredients to the skillet. Cook for 5 to 8 minutes, or until the tomatoes are soft.
  4. Add the chicken and stir, until the chicken is warm.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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