Chicken Pomadoro
6
thin chicken breasts
½
cup flour
Salt
and pepper
3
cloves of garlic sliced
¼
cup olive oil
1
can low salt chicken broth
1
18 oz can whole Italian tomatoes
1
bunch chopped flat leaf parsley
Dredge
chicken in flour mixed with salt and pepper.
Pour
oil into large skillet and heat.
Add
garlic and fry until soft but not brown.
Add
chicken and brown lightly on both sides.
Remove
chicken and drain on paper towel.
Pour
chicken broth and tomatoes into skillet.
Mash
tomatoes with a fork into pieces.
Add
chopped parsley and cook on medium flame 10 minutes.
Add
chicken and continue cooking until chicken is cooked through and juices begin
to thicken.
This
sauce is unbelievable. Your guests will
rave!
Jewish/Eastern European Recipes