Chicken with Tomatoes


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A touch of Italian brings fresh flavor to chicken. Serve this over rice.

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  • 1 Tbs. Olive oil
  • 2 1/4 lbs. Chicken pieces
  • 1/2 C. scallions, chopped
  • 1 1/2 C. Italian style peeled tomatoes, chopped
  • 1/2 C. chicken stock
  • 1 tsp. Oregano

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Heat oil in a heavy nonstick skillet over medium high heat. Add chicken and sauté until browned on all sides. Transfer chicken to a platter and keep warm. Add scallions to skillet and sauté 3 minutes. Stir in tomatoes and stock and simmer 5 minutes or until tomatoes are tender. Return chicken to skillet. Add oregano, and salt and pepper to taste. Cover skillet. Reduce heat to low and simmer 20 minutes or until chicken is tender.

Serves 4.

Dorothy Hadler, Menasha, Wisconsin

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