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Roma Chicken


  • 1 Tbsp. olive oil
  • 1 Tbsp. butter or margarine
  • 4 boneless, skinless chicken breast halves
  • 1 onion, sliced
  • 2 garlic cloves, pressed
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  • 1 can Italian stewed tomatoes
  • 1 cup chicken broth
  • 1/2 cup sliced green olives
  • 1/4 cup capers (opt.)
  • hot cooked rice (opt.)


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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