| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 4 |
|
Skinless; boneless chicken breasts-halves |
| 4 |
ts |
Olive oil; divided |
| 1 |
md |
Yellow onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
cn |
(14 1/2oz) whole tomatoes; undrained |
| 1/2 |
c |
Dry white wine or chicken broth |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried thyme |
|
|
Chopped fresh parsley for garnish |
INSTRUCTIONS
In a small bowl, combine flour salt, and pepper. Sprinkle chicken with
flour mixture.
In a large skillet, heat 2t oil over med-high heat. Add chicken to skillet;
saute until golden on both sides, about 10 minutes. Place chicken on a
plate and cover with foil to keep warm.
Add remaining oil to skillet and heat over medium heat. Add onion and
garlic; cook, stirring frequently, until golden-about 3 minutes. Add
tomatoes with liquid, wine, basil and thyme. Bring to boil; cook for 5
minutes, stirring occasionally to break up tomatoes.
Return chicken to skillet. Simmer the mixture until chicken is no longer
pink, about 10 minutes. Place chicken on serving plates. Spoon tomato mix
evenly over chicken. Garnish with chopped parsley. Serve immediately.
Posted to recipelu-digest Volume 01 Number 574 by Abtaxel <Abtaxel@aol.com>
on Jan 22, 1998
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