Ingredients
1
14 1/2-ounce can Mexican-style or regular stewed tomatoes
1/2
cup canned low-salt chicken broth
3
large garlic cloves, chopped
6
skinless boneless chicken breast halves
Directions
1.
Puree first 9 ingredients in blender.
2.
Heat oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté until brown, about 2 minutes per side. Add sauce from blender. Reduce heat to medium. Simmer uncovered until chicken is cooked through, turning chicken over once, about 10 minutes. Using tongs, transfer chicken to work surface. Continue to simmer sauce until slightly thickened, about 5 minutes longer. Season sauce with salt and pepper.
3.
Cut chicken crosswise into thin slices. Return to sauce and heat through.
Las-Vegas Restaurants
