Tomato Chicken
- thespiceapothecary
- Aug 7
- 3 min read
Crispy Garlic Herb chicken cutlets simmered in a fresh tomato white wine sauce. An easy summer dinner featuring The Spice Apothecary's Garlic Herb Seasoning.
Ingredients for Tomato Chicken
For the chicken
3 pounds of chicken (sliced into cutlets and pounded out)
2 cups of plain breadcrumbs
1/2 cup of grated parmesan cheese
5 garlic cloves
1/4 cup of fresh parsley
1 Tablespoon of The Spice Apothecary's Garlic Herb Seasoning
2 teaspoons each of kosher salt and ground black pepper
3 eggs
1/2 cup of milk
olive oil for frying
For the sauce
5 tomatoes
4 garlic cloves
1 1/2 cups of dry white wine (like a Chardonnay)
1/2 stick of butter
fresh parsley
fresh basil
1/2 teaspoon crushed red pepper flakes
Directions for Tomato Chicken
For the Chicken:
1. Prepare the chicken:
Trim any excess fat or sinew from the chicken breasts. Slice each breast into thin cutlets (or ask your butcher to do it for you). Cover with plastic wrap and gently pound to an even thickness using a meat mallet.
2. Make the egg wash and breading:
In a shallow bowl, whisk together the eggs and milk. In a pie plate or shallow dish, combine the breadcrumbs, Parmesan cheese, garlic, parsley, Garlic Herb Seasoning, kosher salt, and black pepper. Mix well with a fork.
3. Bread the chicken:
Dip each cutlet into the egg mixture, then coat both sides in the breadcrumb mixture. Set aside until all of the cutlets are breaded.
4. Fry the chicken:
Heat about 2 inches of olive oil in a large skillet (or divide between two skillets if cooking in batches). To test if the oil is ready, sprinkle in a few breadcrumbs. If they sizzle immediately, the oil is hot enough.
Fry the chicken in batches for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate and lightly sprinkle with kosher salt.
For the Sauce
5. Sauté the garlic:
Carefully pour off most of the oil, leaving about 1–2 tablespoons in the pan. Add the sliced garlic and cook for 1–2 minutes, stirring frequently, until fragrant and lightly golden.
6. Cook the tomatoes:
Add the chopped tomatoes and their juices. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until the tomatoes begin to break down.
7. Add the wine and butter:
Pour in the white wine and bring to a boil. Reduce to a simmer and cook for about 10 minutes. Stir in the butter until melted.
Taste the sauce and, if needed, add a pinch of sugar to balance the acidity of the tomatoes. Season with salt and pepper to taste.
8. Finish the dish:
Return the chicken to the pan and simmer for 10–15 minutes, allowing the flavors to come together.
9. Garnish and serve:
Top with fresh parsley, basil, and a sprinkle of crushed red pepper flakes, if desired. Serve over pasta, with crusty bread, or alongside roasted vegetables.
Serving Suggestions
This Tomato Chicken is delicious served with:
Angel hair or linguine
Crusty Italian bread for soaking up the sauce
A simple green salad
Roasted broccoli or asparagus
Garlic mashed potatoes
Looking for step-by-step directions with photos? Visit our sister food blog, Simply Sundays.
Looking for more recipe inspiration?
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