Every time I am invited to a recipe exchange, this is the first recipe I think of. It's fast, easy, and light.
- Dredge boneless skinless chicken breasts in flour with a bit of salt and pepper mixed in.
- In a large nonstick skillet, fry on medium-high with a bit of oil or butter until lightly browned, about 4 min each side.
- Dump a can of stewed tomatoes on top; bring to a boil then simmer, uncovered, on low until chicken is done, about 20 minutes. Use about one can of tomatoes per pound of chicken, or more if you like a lot of tomatoes.
- Serve with rice or other starch.
Cut cooking time down by cutting chicken breasts in half horizontally, so you have two wide thin pieces. Reduce fry time to about 2.5 to 3 mins and simmer to about 10 to 12 mins.
Any flavour of stewed tomatoes will work, my favorite is Aylmer original flavour; the petite cuts work best. I do not recommend home-brand or no-name tomatoes.
If you have one, put a splatter screen over the tomatoes.
Fancy it up with buttered or garlic croutons served on top of the tomatoes (with original flavour tomatoes).