Creamy Tomato Chicken

What you need

Ingredients

• 2 chicken breasts (fileted, (about 1.5 lbs.) $3.86*)
• 3 Tbsp vegetable oil (divided, $0.12)
• 1¼ tsp salt (divided, $0.05)
• 1 tsp black pepper (divided, $0.16)
• ½ onion (small dice, (160g, 1 cup) $0.41)
• 2 garlic cloves (minced, (1 Tbsp) $0.12)
• 3 Tbsp tomato paste ($0.21)
• 2 Tbsp all-purpose flour (20g, $0.03)
• 2 cups milk (16oz., $0.37**)
• 1 tsp Italian seasoning ($0.05)
• ½ tsp garlic powder ($0.02)
• 3 Roma tomatoes (medium dice, (300g, 1½ cups) $0.75***)

In the correct order

Instructions

1. Gather and prepare all ingredients.
2. Take each chicken breast and cut it evenly down the middle, lengthwise.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Pat the chicken breasts dry and season both sides with ½ teaspoon each of salt and ½ teaspoon of pepper.
4. Once hot, carefully lay the chicken in the pan. Let them sear for 4-5 minutes, then flip and continue cooking for an additional 5 minutes. Remove them from the pan and set aside. Make sure the chicken reaches an internal temperature of 165°F and continue cooking if needed.
5. Turn the heat down to medium and add the onions and garlic. Cook for 3 minutes to soften the onions, stirring occasionally.
6. Add the tomato paste and cook for 1-2 minutes, stirring into the onions.
7. Drizzle in the remaining oil, and sprinkle in the flour. Cook for 1 minute, stirring to combine.
8. Whisk in the milk, Italian seasoning, garlic powder, and remaining salt and pepper. Continue cooking until thickened, about 2 minutes. Taste and adjust for seasoning, if needed.
9. Add the chopped tomatoes and return the chicken and any drippings to the pan to warm through.