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Chicken Breasts in Tomatoes and Cream Recipe

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This recipe for Chicken Breasts in Tomatoes and Cream, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ron and Eileen Meulners

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp butter or oil
4 boneless chicken breasts pounded to even thickness
1 large onion sliced
3 cloves garlic minced
1 tbsp flour
3 tomatoes sliced or chopped or use on can diced tomatoes with the juice
1/2 cup sour cream
1/2 cup parmesan
fresh chopped basil leaves about a 1/2 cup or more to taste
salt and pepper to taste

Directions:
Directions:
In a large skillet over medium high heat, heat butter (oil) and lightly brown the chicken breasts on each side (about 2 minutes per side) and remove chicken to a plate, put in warm oven to keep hot. In skillet saute onions till soft use more butter or oil if needed. Add garlic until soft but not brown. Sprinkle flour on the onion/garlic, stir to mix. Add tomatoes then add breasts back to pan. Cover and simmer on low for 10 minutes until chicken cooked through but not over done. Stir in sour cream and basil, heat until warm. Add parmesan and salt and pepper to taste. Serve with noodles, rice or mashed potatoes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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