Chicken with creamy tomato sauce

A plate with juicy chicken fillet​​  

Materials

4 chicken breasts (about 1½ kg)  

1 teaspoon of salt  

1½ tablespoons olive oil  

2 tablespoons of tomato paste  

3 cloves garlic, minced (optional)  

¼ teaspoon red pepper (optional)  

1 can of crushed tomatoes

1 cup sour cream  

½ teaspoon black pepper  

½ cup grated parmesan  

4 cups packed cabbage, without tough stems and leaves chopped  

¼ cup basil leaves, thinly sliced

Step by step process:

Season the chicken with salt all over.  

Heat the olive oil in a large skillet over medium-high heat.  

Once the oil shimmers, add the chicken and cook until  

brown, about 5 minutes per side. Transfer the chicken to a plate.  

In the same pan, add the tomato paste, garlic, and red pepper flakes and cook, stirring, until fragrant, about 1 minute.  

Add the crushed tomatoes and bring to a simmer.  

Cook for 3 minutes, then stir in the sour cream, ¼ cup Parmesan, and the kale until the kale is wilted, about 3 minutes more.  

Season with salt and pepper and return the chicken to the pan.  

Cook for about 5 minutes more, until the chicken is cooked through.  

Top with basil and remaining Parmesan and serve.  

Serve with rice or even pasta of your choice.  

 

Good appetite!