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Beefy Chicken

Republished with permission from Natural Health and Alternative Medicine Newsletter, Issue #219, Oct. 31-Nov.1, 2003,

Serves 4 
2 boneless, skinless chicken breasts
1 garlic clove
1 tsp. rosemary or ¼ cup chopped if fresh
1 tsp. thyme or ¼ cup chopped if fresh
1 can of diced tomatoes or 1 cup if fresh
½ can or 4 oz. of beef broth
1 cup red wine
1Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil
  1. Heat the olive oil over medium-heat in a Dutch oven and cook chicken until almost completely done, then remove chicken.
  2. Add the onion and garlic and cook for 1 minute.
  3. Return chicken to the pan and add the tomatoes, broth, wine and the rosemary and thyme, then stir together, cover and cook on low heat for about 20-30 minutes.
  4. Serve with rice and Brussels sprouts.
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