Chicken-Fried Chicken and Tomato Gravy
- cal. (kcal) 466
- Serving size: 4
- Prep: 15 mins
- Cook: 20 mins
plum tomatoes, seeded, cut into 1-inch pieces
plus 1/2 tsp black pepper
boneless, skinless chicken breasts (about 6 oz each)
seasoned salt (such as Lawrys)
- In a medium saucepan, combine tomatoes, butter, salt and 1/8 tsp of the pepper. Cover and simmer 20 minutes, stirring occasionally.
- Meanwhile, season chicken with seasoned salt and remaining 1/2 tsp black pepper. Combine flour and cornstarch in a bowl; dredge chicken in mixture.
- In a large nonstick skillet, heat oil over medium-high heat. Add chicken and saute for 4 minutes per side or until internal temperature reaches 165 degrees .
- Serve chicken with tomato gravy and, if desired, Dirty Rice.