Sandy's Chicken with Tomato And Onion Sauce



4 skinned, boneless chicken breasts

2/3 cup flour (for rolling chicken)

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons oil, divided

1 small Vidalia onion, chopped

2 tablespoons flour (for sauce)

1 cup of chicken broth

1 large tomato, seeded and chopped

1/2 teaspoon garlic, minced

1 tablespoon cilantro, chopped

1 teaspoon Lawrey's Seasoning

Salt and pepper to taste

1/2 cup water



Preheat oven to 350 degrees.

In a medium bowl, mix flour, salt and pepper.

Rinse chicken breasts in water and pat dry with paper towels.

Put 3 tablespoons of oil in a medium skillet and heat to medium. Roll chicken in flour mixture, and saute in skillet at medium heat for 12 minutes, turning once, until chicken is lightly browned on both sides. Remove chicken, blot with paper towels, and set aside.

(Add enough oil to the skillet to return it to 3 tablespoons). Add the onion to the skillet and saute for 3 minutes over medium heat. Turn heat off and let skillet cool for 5 minutes. Now, stirring continually, add the flour, broth, tomatoes, garlic, cilantro, and other seasonings to the sauteed onion. Add 1/2 cup water and continue stirring and bring to a slow boil. Then reduce heat and simmer for 10 minutes. Put sauteed chicken breasts in a greased casserole dish and cover with tomato-onion mixture. Bake for 30 minutes at 350 degrees.

Sandy's Note: This is great with rice, noodles, or mashed potatoes on the side.