Thursday, September 14, 2006

Chicken Breasts in Tomatoes & Cream

This is a fabulous recipe from the Hollyhocks & Radishes cookbook which I received last month at a wedding shower. I made it for the 2nd time last night and it's really quite tasty & not too putzy to make! So if you have a lot of tomatoes in your garden, this is a good recipe to put them to use.

Chicken Breasts in Tomatoes & Cream

6 boned chicken breast halves I use the chicken breast strips
3 Tbsp Butter
1 Onion thinly sliced
1 Clove garlic, minced
1 Tbsp flour
3 Med. tomatoes, peeled & sliced
1/3 C. Sour Cream
3 Tbsp. grated parmesan cheese
salt to taste

In a large skillet, over medium-high heat, sauté chicken in butter until lightly browned. Remove. Reduce heat to medium & cook onion & garlic until soft. With a flat whisk, stir in flour & brown for one minute. Add tomatoes & return chicken to pan. Cover & simmer gently over low heat for 20-25 minutes.

Stir in sour cream, parmesan cheese & salt to taste. Heat to serve, but do not allow to boil

Serves: 4-6
Prepare: 15 mins
Cook: 20-25 mins

The first time I just served the chicken & sauce w/broccoli on the side. Last night we made some rice and served the chicken & sauce over the rice and it was divine. Not great if you're counting carbs, but if you're not - it's excellent! Another serving suggestion would be skip the rice & serve with garlic bread.

1 comment:

Deb said...

Yum - I'll put it on the list for next week's dinners. Thanks for sharing!