Rabu, 25 November 2009

Chicken Tomatoes

1 tbs olive oil
1 ounce chicken pieces
1 medium onion
1/2 cup chicken stock
1 tbs oregano
few shallots
few garlic

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 onion, shallots, garlic to skillet and sauté three minutes. Stir in tomatoes and stock and simmer five 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 until chicken is tender.