Chicken in Tomato Sauce

5 from 1 vote

This one-skillet chicken in tomato sauce recipe is easy, satisfying, and will make your entire house smell incredible. With aromatic herbs, perfectly golden chicken, stringy mozzarella cheese, and a flavorful tomato sauce, this cozy dish is sure to become a staple dinner in your home!

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Author: Grace Vallo

Equipment

Large skillet

Ingredients

4 chicken cutlets halved
10 shiitake mushrooms with stems removed
10 fresh sage leaves the smallest leaves are the most tender!
3 medium garlic cloves slivered
1 cup canned, crushed tomatoes
1 cup all-purpose flour
½ cup Castelvetrano olives pitted and halved
½ cup white wine like sauvignon blanc or pinot grigio
⅓ cup mozzarella pearl balls drained
⅓ cup extra virgin olive oil
4 tablespoons butter
¼ cup grated Parmigiano-Reggiano cheese or regular parmesan

Instructions

Make a bed of all-purpose flour on a large plate. Lightly coat outside of halved chicken cutlets in flour by dipping cutlets in flour bed and shaking off excess flour.
Place 2 tablespoons of butter and 3 tablespoons olive oil in a large (preferably nonstick) skillet. Make sure the skillet you use has a top so you can cover the simmering chicken later on. Turn stovetop on low, and let butter melt.
Add dredged cutlets into hot pan, in a single layer, and turn heat up to medium-low. Let chicken lightly brown in butter/olive oil mixture for 4 minutes. Every minute, check to make sure chicken pieces aren’t sticking to the pan. Flip cutlets and let other side lightly brown for another 3 minutes. Remove chicken from pan, and set aside on a clean plate.
In the same pan, reduce heat to low and add 2 tablespoons of butter and 2 tablespoons olive oil along with a tablespoon of water. Add mushrooms cap-side-down. Let sauté for about 3 minutes. Flip mushrooms (I use tongs to do this), and sauté for another 3 minutes. Remove mushrooms from pan.
Deglaze pan with wine, and place cutlets back into pan, in a single layer. Add crushed tomato sauce in spaces between cutlets.
Sprinkle sage and garlic slivers in tomato sauce. Place mushrooms on top of chicken cutlets. Cover skillet, and let simmer on low/medium heat for about 8 minutes.
Sprinkle grated cheese on top of cutlets. Add mozzarella balls in sauce and on top of cutlets. Cover again and let simmer on low heat for 3-4 minutes, until cheese melts.
Remove from heat and add olives to sauce. Enjoy!

Notes

This dish is easiest when all the ingredients are prepped before you begin the cooking process!
Add olives last minute. If you add the Castelvetrano (green) olives too early, they will turn gray and lose some of their taste!

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