A delightful chicken dish with a creamy tomato sauce, perfect for a cozy dinner.
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch.
Pounding the chicken ensures even cooking and tenderizes the meat.
Season the chicken with salt and pepper, then lightly coat them with flour.
Shake off any excess flour to prevent clumping.
Heat olive oil in a skillet over medium heat and cook the chicken until golden on both sides. Remove and set aside.
Cook in batches if necessary to avoid overcrowding the pan.
Deglaze the skillet with white wine, scraping up any browned bits, and let it reduce slightly.
This step adds depth of flavor to the sauce.
Add chicken broth and lemon juice to the skillet, stirring to combine.
Adjust the amount of lemon juice to taste for desired tanginess.
Return the chicken to the skillet and simmer for a minute on each side.
Ensure the chicken is fully coated in the sauce.
Add diced tomatoes and heavy cream to the skillet, stirring gently until heated through.
Avoid boiling the cream to prevent curdling.
Serve the chicken topped with the creamy tomato sauce and garnish with chopped scallions.
Serve with a side of crusty bread or steamed vegetables for a complete meal.
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