| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Garden1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Skinless boneless chicken breast halves |
| 2 |
tb |
Butter |
| 1 |
sm |
Onion; thinly sliced |
| 2 |
md |
Tomatoes – (to 3); coarsely chopped |
| 1 |
ts |
Dried marjoram |
| 1/2 |
ts |
Dried oregano |
|
|
Salt to taste |
| 1/2 |
tb |
Arrowroot |
| 1/4 |
c |
Water |
|
|
Fresh herbs; to garnish |
INSTRUCTIONS
Melt the butter in a skillet over medium-high heat and brown the
chicken on both sides. Add the tomatoes, onion, salt, marjoram and
oregano. Reduce heat, cover and simmer for 10 to 15 minutes until the
tomatoes render their liquid. Dissolve the arrowroot in water, remove
the chicken from the pan and add the arrowroot to the mixture. Heat
over medium heat until the sauce thickens. Pour the sauce over the
chicken and serve. Garnish with fresh herbs.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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