January 20, 2011

Roma Chicken

1 Tbsp olive oil
1 Tbs butter or margarine
4 boneless, skinless chicken breasts
1 onion, sliced
2 garlic cloves, pressed
1 can (14 ½ ounces) Italian stewed tomatoes
1 cup chicken broth
½ cup sliced green olives
¼ cup capers (optional)
Hot cooked rice (optional)-----I serve with noodles

In large skillet, heat oil and butter over medium-high heat. Add chicken, cook, turning once, until browned on both sides. Remove chicken from skillet; set aside. Add onion and garlic to skillet, cook and stir until softened, but not browned. Return chicken to skillet. Add tomatoes, broth, olives and capers, if desired. Cover; reduce heat and simmer 20-25 minutes or until chicken is no longer pink in center. Serve with rice if desired. Yield: 4 servings

Brenda Morse

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