1/4 cup onion
2 crushed garlic cloves
2 tablespoons olive oil
6 (1 1/2 to 2 lbs. total) skinned, boneless chicken breast halves
1 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 (14 oz.) can whole peeled tomatoes and juice
1/2 cup dry white wine
1/2 lb. fresh asparagus or 1 cup frozen peas
3 tablespoons fresh parsley
Saute onion and garlic in oil in a 10-inch skillet until tender but not browned.
Add chicken. brown on both sides, 2 to 3 minutes per side. Sprinkle with seasonings. Cut up tomatoes; add tomatoes and juice and wine to skillet.
Cut asparagus into 2 inch pieces. Sprinkle over chicken mixture (if using peas, add here). Reduce heat and cook, covered 20 minutes.
Remove chicken and vegetables to a serving platter. Thicken juices ; if desired. Pour over chicken mixture. Sprinkle with parsley. Serve with grated romano cheese if desired.
- calories 210
- protein 28g
- cholesterol 70mg
- carbohydrate 6g
- fat 10g
- sodium 380mg