Yield: 4 Servings
|4 \N||Boneless skinless chicken breast halves|
|2 \N||Ttb butter|
|1 cc||Onion; finely chopped|
|½ cup||Green pepper; finely chopped|
|1 teaspoon||Curry powder|
|1 clove||Love garlic; minced|
|⅓ teaspoon||Dried thyme; crumbled|
|1⅓ cup||Canned tomatoes; chopped|
Preheat oven to 350. Mix flour, salt & pepper in small bowl. Dredge chicken. Melt butter in lg. heavy skillet over high heat. Add chicken and brown, 2 - 3 mins. Turn over and cook until lightly browned 1 - 2 mins.
Transfer to 9 x 13" casserole.
Add onions, peppers, curry, garlic, and thyme to skillet and cook over med.
heat till onions are soft and golden, stirring occasionally, approx. 9 mins. Add tomatoes, increase heat and bring to boil, scraping pan.
Spoon sauce over chicken. Bake uncovered till chicken is done, approx 30 minutes.
Recipe by: Forgotten Magazine Posted to MC-Recipe Digest V1 #686 by "Kathy Rogers" <kathyrogers@...> on Jul 22, 1997