 |
Skillet Chicken
|
 |
2 boneless skinless chicken breast halves (8 ounces each)
1 tablespoon butter
1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
Hot cooked rice
In a large skillet, brown chicken in butter. Add onion; saute until
tender. Stir in the tomatoes, Worcestershire sauce, mustard, salt and
pepper. Bring to a boil over medium heat. Reduce heat; cover and
|
Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |