Title: Chicken and Fresh Tomatoes
Categories: Chicken, Sent to eat
Yield: 4 Servings

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

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