Chicken With Tomato Cream Pan Sauce

• 4 boneless, skinless chicken breasts
• 1 cup Sour cream
• 1 1/2 cup chicken stock
• 1/2 cup vegetable oil
• fresh, small vine tomatoes or cherry tomatoes
• 1/4 cup White cooking wine
• 4 cloves garlic, minced and divided
• 1 red onion - small dice
• 3 tbsp Dijon mustard
• 2 + cups Italian bread crumbs
• 2 + cups flour
• 3 eggs
• 1/4 tsp chopped fresh sage
• 1/4 tsp chopped fresh thyme
• 1/2 tsp cayenne pepper
• 1 lemon
• Fresh Arugula and spinach

1. Pound chicken out to about 3/4" thickness. Traditionally bread chicken: first cover in flour (seasoned with salt/pepper & cayenne pepper), second, egg wash (eggs beaten with a splash of water), and third Italian bread crumbs. Make sure chicken is fully coated each step. Set aside.
2. In a medium saucepan, add diced onion, thyme, sage, chicken stock, 1/2 of minced garlic and tomatoes. Bring to a boil then simmer, uncovered.
3. In a large skillet, heat vegetable oil to medium high. The pan is hot enough when a sprinkle of water sizzles. Add second half of minced garlic. Have a baking sheet ready and oven set to 300 degrees. Place chicken in hot skillet, 2 at a time and cook about 4-5 minutes each side until golden brown. Place on baking sheet in oven and cook the other two. Once those are done, place in oven to keep warm for a few minutes.
4. Bring heat in saucepan up to medium. Add in Dijon mustard and cooking wine. Continue to reduce and add in sour cream. Break down cooked tomatoes and reduce until it is a creamy sauce.
5. To plate: place Arugula and spinach center plate, top with chicken. Top chicken with tomato cream sauce and accompany with lemon wedges.

chicken breasts, sour cream, chicken stock, vegetable oil, tomatoes, white cooking wine, garlic, red onion, mustard, eggs, fresh sage, thyme, cayenne pepper, lemon, arugula

Taken from www.epicurious.com/recipes/member/views/chicken-with-tomato-cream-pan-sauce-51490061 (may not work)