Thursday, March 12, 2009

Chicken with Chunky Tomato Sauce

the goods:

1 (22 oz) pkg. frozen mashed potatoes (I made my own smashed potatoes)
3-4 chicken breasts
1 T. Cavender's Greek seasoning
2 medium zucchini
1/2 c. onion, diced
1 (14.5 oz) can Hunt's fire-roasted tomatoes with garlic, undrained
2 T. cold butter, cut up
1 T. red wine vinegar
1/4 tsp. salt
1/4 tsp. pepper

Prepare mashed potatoes . Keep warm.

Meanwhile, sprinkle chicken with Greek seasoning. Cook chicken in hot oil in large skillet over medium-high heat 7-8 minutes on each side or until done. Remove from skillet, and keep warm.

Reduce heat to medium. Add zucchini and onion to skillet, and saute' 2-3 minutes or until tender. Add tomatoes, and cook, stirring often, 7-10 minutes or until slightly thickened. Remove from heat, and stir in butter and next 3 ingredients.

Serve chicken over potatoes. Spoon sauce over chicken and potatoes. Serve immediately.

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