Chicken Breasts With Andouille Sauce - cooking recipe

Ingredients

4 chicken breast halves
3 Tbsp. olive oil
1/4 c. minced onion
2 cloves garlic, minced
2 Tbsp. minced bell pepper
1/2 c. minced andouille
1/2 c. canned Italian tomatoes, chopped
1/4 c. white vermouth
1 bay leaf
1/2 tsp. thyme
salt and pepper

Preparation

Clean and trim breasts and dredge in flour, shaking off excess.
Heat oil and cook chicken quickly on both sides.
Remove and keep warm. Saute the onion, garlic, bell pepper and andouille. Cook over low heat and add the tomatoes, vermouth, bay leaf and thyme.
Let simmer, uncovered, for 20 to 25 minutes. Add the chicken and let it heat thoroughly. Serve. Good with rice.