Monday, June 6, 2011

Garlic and Tomato Chicken

I have been on a garlic kick lately, maybe because I have been on a very bland diet and I am craving flavor. This came out wonderful. I used six big cloves of garlic. The garlic did not overpower the chicken at all. 

 2 big boneless and skinless chicken
3 tablespoons olive oil
6 cloves of garlic
4 large tomatoes or 6 medium cut into bite size pieces
1/4 cup white wine
Salt and pepper

Preheat your skillet and then add 1 tablespoon of oil
Brown the chicken on both sides. Do not worry if it is not cooked through. It will finish cooking later.
After the chicken is brown take it out and set aside.
Add the other 2 tablespoons of oil and then add the garlic. Saute for about 1 minute.
Then add the tomatoes and saute for 3 minutes or so. While that is cooking, cut up your chicken into bite size pieces.
Add the wine to deglaze the pan and cook about 30 seconds.
Add the chicken back to the dish and cook for about 5 minutes.
Serve with rice or a side salad.

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