Chicken with tomatoes Recipe

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Chicken with tomatoes

Artist:	_	Yield:	4
Categories:	Chicken, Poultry, Tomatoes, Vegetables	Rating:	0
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Ingredients:

		JUDI M. PHELPS
6	tbsp	Plus 1 tsp. vegetable oil
1		Red onion, thinly sliced
3	tsp	Garlic, chopped
1	tbsp	Sundried tomatoes, chopped
14 2/3	oz	Can chicken broth
		Salt and fr. ground pepper
2		Boneless chicken breasts
		-skin removed and split
2	tsp	Freshly ground white pepper
2	tsp	Freshly ground black pepper
1	tsp	Ground coriander
1	tbsp	Fresh basil leaves, chopped
1/4	cup	Scallions, finely chopped
2	cup	String beans, topped
		-tailed, annd blanched
8	small	New potatoes, peeled, left
		-whole, and boiled until
		-tender
4		Cherry tomatoes, stemmed and
		-peeled

Procedures:

1	In a medium saucepan over medium-high heat, warm 2 tablespoons of the vegetable oil until the oil is hot.
2	Add the red onion and 2 teaspoons of the garlic and saute until the onion is translucent about 5 minutes.
3	Stir in the sun-dried tomatoes and chicken broth, and bring to a boil.
4	Add the salt and pepper.
5	Reduce heat to low, cover the pan, and simmer while you prepare the chicken.
6	using a sharp knife, slice each chicken breast half through its thickness, cutting almost, but not quite in half.
7	Coat a sheet of plastic wrap with 1 teaspoon of the vegetable oil and place a chicken breast onto half of it.
8	Fold the other half of the plastic wrap over the top.
9	Pound the breast until almost flat.
10	Remove from the plastic and set aside.
11	Repeat with the remaining chicken breasts, using the same sheet of oiled plastic wrap.
12	combine the white and black peppers, coriander, and basil.
13	Sprinkle the mixture evenly over both sides of each chicken breast.
14	in a large skillet over medium-high heat, heat 2 tablespoons of vegetable oil until the oil is hot.
15	Cook the chicken breasts for 1 to 2 minutes on each side, until the chicken is golden brown and cooked through.
16	Drain on paper towels and keep warm.
17	Using the same skillet over medium-high heat, warm 1 tablespoon of the vegetable oil until the oil is hot.
18	Saute the remaining teaspoon of garlic and the scallions for 2 minutes.
19	Add the string beans and toss for 1 to 2 minutes, or until the beans are heated through.
20	Set aside with the chicken and keep warm.
21	using the same skillet over medium-high heat, warm the remaining tablespoon of vegetable oil until the oil is hot.
22	Cook the potatoes for about 5 minutes or until evenly browned on all sides.
23	Drain on paper towels and keep warm.
24	add the cherry tomatoes to the red onion-chicken stock sauce and turn up the heat to medium-high.
25	Cook for 2 minutes.
26	place each chicken breast on a dinner plate and spoon some of the cherry tomato sauce over each serving.
27	Arrange the green beans and potatoes on each side of the chicken and serve hot.