Lemon Soppressata Chicken
Servings: 4
Calories: 242kcal
Ingredients
- 2 boneless, skinless chicken breasts (8 oz each)
- 2 tbsp all purpose flour
- 1 tbsp tomato paste
- 1/2 cup Soppressata diced
- 1 lemon peeled, seeded and chopped
Instructions
- Cut chicken in half crosswise and sprinkle with ¼ teaspoon each salt and pepper.
- Place flour on a plate and dredge both sides of the chicken in it. Shake off any excess.
- Whisk tomato paste and ⅓ cup water in a small bowl and place near the stove.
- Heat 2 tablespoons oil in a large skillet over medium heat.
- Add the chicken and cook, turning once, until browned on both sides, about 10 minutes. Transfer to a plate.
- Add sopressata to the pan and cook, stirring, until browned, 1 to 2 minutes. Stir in the tomato paste mixture and lemon.
- Return the chicken to the pan, cover and cook, turning once, until the sauce has thickened and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 5 to 7 minutes.
Nutrition
Serving: 3oz | Calories: 242kcal | Carbohydrates: 5g | Protein: 25g | Fat: 13g
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