Chicken with Creamy Tomato Sauce

Ingredients

1 c. flour
1/4 c. cornstarch
1 1/2 lbs. chicken tenders
1/2 tsp. garlic powder
2 tsp. salt
1 tsp. pepper
4 tbs. olive oil
1 onion, chopped
3 cloves garlic, minced
1 sweet bell pepper
2 Tbs. flour
2 1/2 c. chicken stock
1 Tbs. sugar
1/2 Tbs. Italian seasoning
2 1/2 Tbs. tomato paste
1 c. heavy whipping cream
1 Tbs. butter
1 Tbs. parsley
1/4 c. Parmesan cheese, shredded
salt and pepper to taste

Directions

In a low sided dish or bowl, combine flour, cornstarch, salt, pepper, and garlic powder. 

Dredge chicken tenders in the flour mixture, shaking off the excess. 

In a heavy cast iron skillet, heat olive oil over medium high heat.  Cook chicken on both sides until browned. Remove from pan and set aside.

Add the onion, garlic, and sweet bell pepper to the skillet. Sauté until the onion is translucent. Stir in 2 tablespoons flour.  Cook and stir for 1 minute to remove the flour taste. 

Pour in the chicken stock, stirring to keep the flour from clumping.  Make sure to scrape the bottom of the skillet to remove the flavorful bits at the bottom.

Stir in 2 tablespoons flour, sugar, Italian seasoning, and tomato paste.  Mix in the heavy whipping cream.  Bring to a simmer.  Add butter.

Cut chicken into bite-sized pieces. Add the chicken into the sauce.  Taste and add salt and pepper if needed. Stir in parsley and Parmesan cheese. 

Serve over noodles or linguine.