Tuscany Chicken

2 Pounds of Boneless Skinless Chicken Breast 1 Sprig of Fresh Rosemary 2 Cloves of Fresh Chopped Garlic 1\4 Cup Fresh Lemon Juice 2 Tablespoons Olive Oil 1\2 Cup Flour 1 Cup Chopped Plum Tomato 1 Tablespoon Butter Salt and Pepper (to taste) 1\2 Cup Chicken Stock 1 Chopped Vidalia Onion

By Brian Donahue

In a sauté pan, heat olive oil until hot. Dredge the chicken through the flour and place in the hot sauté pan, brown both sides and remove from pan. Add garlic, onion, tomato and rosemary. Sauté until onion becomes transparent. Add chicken stock. Add the chicken to the pan and simmer for 5-10 minutes or until sauce thickens. (If it does not thicken, add a little cornstarch mixed with water.) Salt and pepper to taste, finish with butter.

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