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Skillet Chicken
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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 simmer for 15 minutes or until chicken
juices run clear. Serve over rice.
Yield: 2 servings.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |