Tomato chicken

Yield: 4 Servings

Measure Ingredient
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3 Very Ripe Tomatoes -- diced
4 Chicken Breast Cutlets
½ cup Dry vermouth
½ cup Chopped shallots or red
Onin
1 teaspoon Oregano, basil -- tarragon
2 tablespoons Oil

In large frying pan, saute chicken breast cutlets in the olive oil about 2 minutes per side. Remove chicken. Add the shallots or onions and saute for 3 minutes. Add tomatoes and vermouth. Cook until tomatoes are soft and tender about 10 minutes. Return chicken to pan, add herbs and pepper, cover. Simmer until chicken is tender, about 5 minutes.

From package of Empire Individual Quick Frozen Chicken Breast Cutlets.

Recipe By :

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File

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