My tomatoes this year are doing pretty well. I planted a bunch of seeds from a variety pack, so I really had no idea what I'd be getting when I planted them. It's so much fun to see them grow and ripen. One of my plants is a little yellow cherry tomato plant. For my first harvest from that plant, I decided to make some sort of sauce. A while back, I saved a recipe from Savory Spicy Sweet for Chicken Pomodoro and used that for inspiration to come up with this chicken in a creamy tomato sauce. It's delicious and I'm sure it'll be a hit at your house.

Chicken in Tomato Cream Sauce
Serves 2-4
Prep Time - 15-20 min
Cook Time - 15 min

INGREDIENTS
4 chicken cutlets, butterflied and pounded thin (I used 2, but there was enough sauce for 4)
flour, seasoned with salt & pepper
2 TBSP canola oil
1/2 medium onion, diced
2 cloves garlic, minced
1/4 cup + 1 cup chicken broth, divided
2 TBSP lemon juice
2 cups tomatoes, chopped (I used a combination of fresh and canned)
1/4 cup plain yogurt (I'm sure any dairy liquid would work)
A few leaves of basil, chopped or torn

DIRECTIONS
Heat oil in a big pan over medium heat. Dredge the cutlets in flour seasned with salt & pepper. Saute the cutlets a few minutes per side, until cooked through.

Remove from the pan and cover with foil.

Add onions and garlic to the pan and saute for a few minutes, or until the onions begin to get translucent. Add 1/4 cup chicken broth to de-glaze the pan and cook until the chicken broth has almost evaporated. Add the rest of the broth, lemon juice, and tomatoes. Add the cutlets back to the pan and cook for one minute per side.

Put the cutlets on plates and finish the sauce with the yogurt and basil. Stir till combined and cook just a minute or two. Top the chicken with the sauce to serve.