2 Tbsp flour
¼ tsp salt
1/8 tsp pepper
4 boneless chicken breast halves (4oz each)
4 tsp olive oil, divided
1 medium yellow onion, chopped (about 1 cup)
1 clove garlic, minced
1 can (14oz) tomatoes (undrained)
½ cup chicken broth
½ tsp basil
½ tsp thyme
In a small bowl, combine, flour, salt and pepper. Sprinkle chicken with flour mixture.
In a large non-stick skillet, heat 2 tsp olive oil over medium-high heat. Add chicken, sauté until golden brown on both sides (about 10 minutes). Place chicken on plate, cover with foil and set aside.
Add remaining oil to skillet over medium-high heat. Add onion and garlic. Cook stirring frequently until golden (about 3 minutes). Add tomatoes (with liquid), broth, basil and thyme. Bring to a boil. Cook for 5 minutes, stirring occasionally to break up tomatoes.
Return chicken to skillet. Simmer until chicken is no longer pink (about 10 minutes)
Place chicken on serving plate. Spoon tomato mixture evenly over chicken.