Ingredients
- 1 Tbsp. olive oil
- 1 Tbsp. butter or margarine
- 4 boneless, skinless chicken breast halves
- 1 onion, sliced
- 2 garlic cloves, pressed
- 1 can Italian stewed tomatoes
- 1 cup chicken broth
- 1/2 cup sliced green olives
- 1/4 cup capers (opt.)
- hot cooked rice (opt.)
Directions
In large skillet, heat oil and butter over medium high heat. Add chicken; cook, turning once, until browned on both sides. Remove chicken from skillet; set aside. Add onion and garlic to skillet; cook and stir until softened, but not browned. Return chicken to skillet. Add tomatoes, broth, olives and capers, if desired. Cover; reduce heat and simmer 20-25 minutes or until chicken is no longer pink in center. Serve with rice, if desired.
By Robin from Washington, IA
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