- 1 ¼ lbs tomatoes
- 1 T butter
- 1 lb skinless boneless chicken breasts, in ½-inch slices
- ¾ t garlic cloves, crushed
- ¼ c fresh basil, chopped
- 1 t orange peel, grated
- ¾ t salt
- ½ t fennel seeds, crushed
- ⅛ t fresh ground black pepper
- ¼ c green onions, sliced
Use fully ripe tomatoes. Core and coarsely chop, making about 3 cups, set aside. In a large skillet, melt butter over medium heat, add chicken and garlic and cook for 3 to 5 minutes until chicken is cooked.
Using a slotted spoon, remove chicken to plate. To skillet add reserved tomatoes, basil, orange peel, salt, fennel and black pepper.
Cook and stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions and chicken, cook only until hot, about 1 minute.
Preparation time: 10 minutes
Cooking time: 15 minutes