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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I found this basic recipe in a package of chicken breasts purchased from the grocery store. I made changes because my husband and I like more sauce than the original recipe provided. For company, this dish can easily be doubled. -Wandalean Reagan, Baltimore, Maryland Ingredients:
2 boneless skinless chicken breast halves (6 ounces each) |
1 tablespoon butter |
1 small onion, chopped |
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 |
Directions:
1. 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 with rice. Yield: 2 servings.
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