Greetings, Friends! So glad you stuck around during my absence. But I'm back in the kitchen with some great new recipes. And this one is at the top of my list.
I was fortunate to be able to spend a night with my friend, Sharon, when I was in Oklahoma City. It was, unfortantely, just for one night and I had thought we might go out to dinner. But she told me she had planned to make dinner so what could I say? I would never, ever turn down a meal at her home. And I knew I was in for a treat when I got to her front door and the aroma wafted through her screen door.
Sharon, however, is one of those "fly-by-the-seat-of-your-pants" cooks and so her recipes are a touch of this and a tad of that, or you could try something different! So I did the best I could to duplicate hers and think I came pretty darn close.
This is so, so simple and oh-so-good. I think she told me she got this original Weight Watcher's recipe from a friend. I almost always use skinless, boneless chicken breasts, but she had used thighs and they were so tender after simmering in the sauce that I stuck with her choice.
The amounts I have below are what I used. This is a small batch since there are just the two of us, so adjust according to how many servings you'll need (or make extra in case you like this as much as I did). You can use tomato soup (any kind, prepared.....not condensed) in lieu of the tomato sauce. Onion and pepper amounts are also a guestimate......add more or less to your liking. And you really must serve this over mashed potatoes......this simple sauce makes the best gravy.
SHARON'S FABULOUS TOMATO CHICKEN (2 servings)
8 oz skinless, boneless chicken thigh, cut into bite-sized pieces
14.5 oz can of stewed tomatoes, chopped up
8 oz tomato sauce or tomato soup
1/2 medium sweet onion, diced
1/2 green bell pepper, diced
1 tsp fresh garlic, minced
1 tsp minced fresh parsley
garlic powder, to taste
S&P to taste
In a skillet or electric pan, brown the chicken on both sides. Remove. Saute onions, pepper and garlic until tender. Add tomatoes and tomato sauce or soup, garlic powder, and S&P. Put seared chicken back into the mix. Simmer covered about 40 minutes, stirring occasionally.
Serve over mashed potatoes.
Recipe Source: Sharon Davis, Oklahoma City