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Chicken Madrid

This flavorful, good for you chicken recipe came from the BYU 5th ward cookbook.  This recipe was anonymous but stated " My absolute favorite recipe from my Italian grandmother".  That was enough to pique my interest.  I have been making this recipe for several years now and I love it as well. The chicken is initially browned, then cooked in a marina sauce making it flavorful, tender, and juicy.
b The sauce is wonderful over the chicken, and it pairs perfectly with pasta.

Chicken Madrid
Ingredients:
3 T butter
6 boneless, skinless chicken breasts, pounded thin
1 medium size red onion, thinly sliced and separated into rings
1 teaspoon minced garlic ( 1 large clove)
1 can (16 oz) stewed tomatoes
1/4 C chopped fresh basil or parsley
1 can ( 8 oz) tomato sauce (or one small can of tomato paste, thinned out)
Rosemary

Directions:
Melt butter in a large skillet over medium-high heat.  Lightly season chicken with salt, pepper, and rosemary and brown on both sides; remove to a plate.  Add onion, bell peppers, and garlic to skillet.  Cook, stirring constantly until onions are transparent.  Return chicken to skillet, pour in tomatoes, reduce heat to medium-low and simmer uncovered for fifteen minutes.  Top with basil and parsley.
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