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Recipe Tags:

Food

Recipe Instructions:

Ingredients
2 8-ounce boneless, skinless chicken breasts, trimmed

2 tablespoons all-purpose flour

1 tablespoon tomato paste

½ cup diced sopressata (see Tip) or salami (about 2 ounces)

1 medium lemon, peeled, seeded and chopped

Directions
Cut chicken in half crosswise and sprinkle with 1/4 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 1/3 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 (or salami) 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 degrees F, 5 to 7 minutes.