| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Sent to eat | 4 | Servings | |
INGREDIENTS
| 4 | md | Chicken breasts; well seasoned |
| 3 | tb | Olive oil |
| 1/4 | c | White wine |
| 2 | Cloves garlic; crushed | |
| 1 | md | Onion; chopped fine |
| 1 | Green pepper; diced | |
| 6 | md | Tomatoes; peeled and chopped |
| 1 | c | Chicken stock; divided |
| 2 | tb | Corn starch |
INSTRUCTIONS
The seasoning on the breasts can be as simple as salt and pepper. Other possibilities include sage, granulated garlic, basil, oregano, thyme or rosemary. If you use a commercial mix, avoid too much salt. In a large saute or frying pan, brown both sides of the seasoned breasts in the olive oil and remove them from heat. It is not necessary to completely cook the chicken breasts at this time. Deglaze the pan with the wine and add the garlic, onion, and green pepper. Saute until vegetables are tender. Add the tomatoes and all but 2 tablespoons of the chicken stock. Bring to a gentle boil and return the chicken breasts to the pan. Reduce heat and simmer until chicken is done, 10 to 15 minutes. Correct the seasonings and thicken with remaining chicken stock and cornstarch, if needed. Serve over rice or your favorite pasta. >From The Virginian Pilot 9/1/96 Posted to EAT-L Digest 31 Aug 96 Date: Sun, 1 Sep 1996 20:49:02 -0400 From: Bill Hatcher <bhatcher@GC.NET>
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