Cast Iron-Braised Chicken And Tomatoes - cooking recipe

Ingredients

2 large skinless, boneless chicken breast halves
salt and pepper to taste (optional)
5 tablespoons extra-virgin olive oil, divided, or to taste
1/2 large onion, sliced
1 dash garlic salt
1 cup all-purpose flour
1 (14.5 ounce) can stewed tomatoes

Preparation

Cut chicken breasts in half width-wise and pat dry. Season with salt and pepper.
Heat 2 1/2 tablespoons olive oil in a cast iron skillet over medium heat. Add onions and garlic salt; cook and stir until browned, about 6 minutes. Transfer onions to a bowl.
Combine chicken and flour in a resealable plastic bag; seal and toss until coated.
Coat the bottom of the skillet with remaining olive oil over medium-high heat. Cook chicken in the hot skillet until browned, covering with a lid after 1 minute, about 5 minutes per side.
Stir cooked onions and stewed tomatoes in with the chicken until steamy, about 3 minutes. Reduce heat to medium. Cover and cook until chicken is moist on the inside but still crispy on the outside, no more than 1 minute.