I just created this tonight ... and it's very good! Please note, I don't normally cook with salt, so you might want to add some to taste.

Ingredients:

1 package boneless, skinless chicken breasts
2 tbsps butter (margarine will work, as will olive oil)
1 tsp minced garlic (garlic powder can sub)
1 small onion, chopped (onion powder can sub)
1 16 oz. can of plain diced tomatoes
1/2 tsp rosemary
1/2 tsp taragon
1/8 tsp parsely flakes
1/8 tsp ground celery seed
1/8 tsp rubbed sage
ground black pepper to taste
Grated parmesan cheese (just break out the Kraft!)
2 tbsp cornstarch (for a roux)

++++++++++++++++++++++++++++++++++++++++++++++++++++

Melt butter in a deep skillet, preferably one with a cover.
Brown chicken in skillet, "skin" side down.
Add tomatoes and the juice, cover, and let simmer for about 10 minutes

remove the chicken from the pan (I just put it in a bowl on the side)
add in the spices, stir, and put the chicken back in
cover, and let simmer for 10-15 minutes.

prepare the roux (sp?) ... mix 2 tbsp cornstarch with 1 cup warm tap water
add roux to sauce ... cook on medium heat, stirring constantly, until sauce thickens.

add chicken back in, turning to coat with the sauce. let simmer for another 5 minutes.

remove chicken to the serving plate, and cover with the sauce and liberally sprinkle with parmesan cheese.

Depending on the package, you could get 3 to 6 servings of chicken out of this.

I've been thinking of combining all the sauce ingedients in another pan, bringing it to a boil, then adding it to the chicken; might cut down on prep time.

Also, since I detest mushrooms, I never use them in cooking, however, feel free to add them if you wish.

If anyone tries this recipe, lemme know what you think.

Thanks!!!

Sounds like Monday night's dinner to me. I'll definitely let you know what mom thinks of it. I already suspect I'll like it, but she's the picky one.

'Bout damn time you two posted in my forum...

Sounds delicious Mongo. I'll give it a whack one of these nights and let you know. Thanks for the recipe.

Are you talkin' to ME??? I've posted in here before.

LINKAGE!!!!!!!!!

http://4peeps.com/ivb/index.php?showtopic=11962
http://4peeps.com/ivb/index.php?showtopic=9404

Many apologies....


Wait-a-minute!!!!! Only 2 posts???? With all your recipes????

If you remember, when this forum started there was still a lot of tension about various issues. There still is with some people. I didn't want to seem as if I were stepping on toes.

Edit:
And that's as far as I'm willing to take it in what was supposed to be a thread about Mongo's new chicken recipe.

LOL!!!!!!!

I'll make this tomorrow but I'm substituting pork chops... I think it will mesh well. I'll also use mushrooms because we like them. Serve it with a side of mashed and a green salad.

Felix: No toes, post away!

Mom says leave out the tarragon, and it'll be perfect. Me, I think it's excellent as-is. Instead of breaking out the Kraft, I used some shredded Mozzarella I had, and I couldn't have been happier with it.

Nor could I currently be more stuffed.

Thanks, D, it's a keeper!

Cool, glad you liked it!