Chicken With Zesty Tomato Sauce

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 5 medium freshly havested vine ripened tomatoes
• 1 tablespoon margarine (becel)
• 4 boneless skinless chicken thighs
• 1/4 lb mushrooms or 1/4 lb brown mushroom, thinly sliced (or both)
• 1 tablespoon balsamic vinegar
• 6 fresh basil leaves, thinly shredded or 1 teaspoon dried basil
• 2 tablespoons coarsely chopped fresh parsley
• 1 teaspoon light brown sugar
• 2 -3 drops hot pepper sauce
• salt & freshly ground black pepper

Recipe

• 1 dice 1 tomato and set aside.
• 2 dice remaining tomatoes and place in a large nonstick frypan.
• 3 cook over medium low heat, uncovered for 15 minutes or until mixture is reduced by half.
• 4 press tomatoes through a sieve to remove seeds and skin (final pureed mixture should measure approximatealy 1 cup).
• 5 in same frypan on medium high heat, melt margarine.
• 6 saute chicken and mushrooms until chicken is lightly browned.
• 7 add tomato puree, reserved diced tomato, vinegar, basil, parsley, sugar, hot pepper sauce, salt and pepper.
• 8 bring to boil; reduce heat to medium low, cover and continue to cook, stirring occasionally, for 20 to 25 minutes or until chicken is cooked and tender.
• 9 serve with couscous or brown rice.