 | | Directions |
- In large skillet, over medium heat, heat olive oil.
- Saute chicken in oil until nicely browned. You can also grill chicken.
- Remove chicken from skillet.
- Add onion and garlic to same skillet and cook until onion is tender, stirring often, about 7 minutes.
- Whisk in flour, add sliced tomatoes, then nestle in chicken breasts.
- Cover and simmer gently over low heat for 20-25 minutes.
- Stir in sour cream, parmesan cheese and salt and pepper to taste. Heat through, but do not boil.
|
|
|
Prep Time: 15 minutes
Cook Time: 45 minutes
Container: large skillet
Servings: 4
|  | | Ingredients | | - | | 3 boneless, skinless, chicken breasts |
| - | | 2 tablespoons olive oil |
| - | | 2 green onions - chopped |
| - | | 1/2 onion - chopped |
| - | | 1 clove garlic - minced |
| - | | 1 tablespoon flour |
| - | | 2 tomatoes (med.-large) - sliced |
| - | | 1/3 cup sour cream - light or fat free |
| - | | 1/4 cup parmesan cheese - grated |
| - | | salt and pepper - to taste |
| - | | 1 dash Tobasco sauce |
| |
| |
