January 4, 2011

Bruschetta Chicken Thighs

Bruschetta Chicken Thighs


5 to 10 boneless chicken thighs
1/2 cup flour with some basil added 1 tablespoon
1 jar bruschetta ( a sauce )
olive oil for cooking chicken a couple of turns in the pan
5 stalks of celery, sliced thin and cooked
1/2 can diced tomatoes
1 can low sodium chicken broth
1 tablespoon butter
1 tablespoon flour

place a saute pan on the stove, add the olive oil and dredge the chicken thighs in the flour with the basil, shake off excess flour
place in pan and cook 10 minutes each side

remove to a plate

add a half can of chicken broth and 1/2 to 3/4 cup bruschetta sauce to the pan add 1 tablespoon butter and one tablespoon of flour and cook for a minute or two, it will thicken....

add the celery and the tomatoes and the chicken..

simmer for about 20-25 minutes..

serve with any pasta you like...


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