Garden Chicken

Name: Garden Chicken
Ingredients: 1/4 c. chopped onion; 2 crushed garlic cloves; 2 Tbsp. olive oil; 6 (1 1/2 to 2 lb. total) skinned, boneless chicken breast halves; 1 tsp. dried sage leaves; 1/2 tsp. dried thyme leaves; 1/2 tsp. salt; 1/4 tsp. pepper; 1 3/4 c. (14.5 oz. can) whole peeled tomatoes and juice; 1/2 c. dry white wine or water; 1/2 lb. fresh asparagus or 1 c. frozen peas; 3 Tbsp. chopped fresh parsley or cilantro

12 ingredients

5 steps

Ingredients

1/4 c. chopped onion
2 crushed garlic cloves
2 Tbsp. olive oil
6 (1 1/2 to 2 lb. total) skinned, boneless chicken breast halves
1 tsp. dried sage leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. (14.5 oz. can) whole peeled tomatoes and juice
1/2 c. dry white wine or water
1/2 lb. fresh asparagus or 1 c. frozen peas
3 Tbsp. chopped fresh parsley or cilantro

Directions

1

Saute onion and garlic in oil in 10-inch skillet until tender but not browned.
2

Add chicken. Brown on both sides, 2 to 3 minutes per side.
3

Sprinkle with sage, thyme, salt and pepper. Cut up tomatoes. Add with juice and wine to skillet. Cut asparagus into 2-inch pieces. Sprinkle over chicken mixture. Reduce heat and cook, covered, 30 minutes.
4

Remove chicken and vegetables to serving platter. Thicken juices, if desired.
5

Pour over chicken. Sprinkle with parsley. Serve with grated Romano cheese, if desired.