One Skillet Chicken

¼ c all-purpose flour
¼ tsp. salt
¼ tsp. black pepper
1 lb. boneless, skinless chicken breast cutlets (1/4" thick)
4 tsp. olive oil
1 can (14.5 oz.) diced tomatoes primavera (with zucchini, bell peppers, and carrots)

In a shallow bowl, combine flour, salt, and pepper. Coat chicken with the seasoned flour and tap off excess.
In a large nonstick skillet, heat 2 tsp. of the oil over medium-high heat. Brown half of the cutlets for 3 minutes per side or until no longer pink and the juices run clear. Remove and place on a large plate and cover with foil. Repeat with the rest of the oil and cutlets. Add tomatoes (with juice) to the skillet and simmer for 2 minutes.
Divide cutlets equally among 4 plates and spoon an equal portion of sauce over the top.
Optional: Serve with orzo.
Serves 4

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