8 ea Boneless chicken breast
3/4 c Butter
8 lg Tomatoes; peeled, chopped
3 tb Parsley; chopped
1/2 c Flour
3/4 c Dry white wine
2 cl Garlic; crushed
1 1/2 ts Lemon rind; grated
Salt/pepper
Dredge chicken in flour seasoned with salt and pepper. Melt butter
in large sauce pan; add chicken and brown on both sides. Add wine
and cook over low heat for 10 minutes. Add tomatoes and garlic.
Cover and simmer until chicken is fork tender. Before serving,
sprinkle with lemon rind and chopped parlsey.
