Enjoy this popular French bistro dish with fresh tomatoes, onions and a touch of cream.
The secret to the dish is to cook the onions until they are golden and sweet. To speed their cooking, the onions are microwaved first, then sautéed.
Helpful Hints:
- Plain egg noodles can be used instead of spinach egg noodles.
- A quick way to chop parsley is to snip the leaves with a scissors.
Chicken With Tomatoes
Yield 2 servings. Recipe by Linda Gassenheimer.
1 cup sliced onion
1 teaspoon olive oil
3/4 pound boneless, skinless chicken breasts
2 cups chopped tomatoes (cut into 1/2-to-1 inch pieces)
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons light cream
2 tablespoons chopped parsley
Place onions in a microwave-safe bowl and microwave on high 2 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add the microwaved onions and sauté 5 minutes. Add the chicken and brown 2 minutes, turn over, and brown 2 more minutes. Add the tomatoes, reduce heat to medium, cover with a lid, and let cook gently 5 minutes. A meat thermometer inserted into chicken should read 165 degrees. Add salt and pepper. Remove the chicken to 2 dinner plates. Add cream to the tomato mixture in the skillet and stir to combine. Spoon sauce over chicken and sprinkle with chopped parsley.
