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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Again, one of those recipes that got cobbled together and somehow worked out! My boyfriend loved it. I served it over couscous, which tasted very nice. This may be revised or fine-tuned. Ingredients:
2 tablespoons oil |
2 skinless chicken breasts, flattened |
1/2 cup flour |
1 1/2 cups grape tomatoes, halved |
1 tablespoon margarine |
1 small onion, sliced |
2 tablespoons pesto sauce |
1/3 cup light cream or 1/3 cup milk |
1 tablespoon oregano |
Directions:
1. Dredge the chicken breasts in the flour. Heat the oil in a frying pan, and add the chicken breasts. Cook until done, about 7 minutes each side (don't forget to flip it!). Remove the chicken and place somewhere warm.
2. Add the margerine to the pan and let it melt. Add the sliced onion. When fragrant and soft, add the tomatoes, and sauté 3 minutes.
3. When the tomatoes are looking less than firm, add the pesto, cream or milk, and oregano, and mix together. Let heat through.
4. This sauce goes very well over couscous too: place couscous on the plate, lay chicken over top, and then add the sauce. Or you could add the chicken to the sauce before spooning onto the couscous.
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