Chicken breasts w/ tomato and garlic
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| WALDINE VAN GEFFEN | ||
| VGHC42A----- | ||
| CHICKEN BREASTS----- | ||
| 2 | tablespoons | Olive Oil |
| 3 | cups | Tomatoes -- Peel/ Seed |
| 2 | Whole Boneless Breasts -- | |
| Half | ||
| 1 | Bay Leaf | |
| 4 | Cloves Garlic -- Minced | |
| 1 | teaspoon | Thyme |
| ½ | cup | Onions -- Finely Chopped |
| Salt and Pepper | ||
| ½ | cup | Dry White Wine |
| Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: | ||
Directions
Salt and pepper chicken. Saute in oil for 3 to 4 minutes on each side. Add garlic, onions, wine, tomatoes, bay leaf and thyme (if you don't like thyme, use rosemary or basil). Bring to a boil, reduce heat and simmer for 15 minutes, un- til chicken is done. Discard bay leaf before serving.
Recipe By :
From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking