1. dice 1 tomato and set aside. 2. Dice remaining tomatoes and place in a large nonstick frypan. 3. Cook over medium low heat, uncovered for 15 minutes or until mixture is reduced by half. 4. Press tomatoes through a sieve to remove seeds and skin (Final pureed mixture should measure approximatealy 1 cup). 5. In same frypan on medium high heat, melt margarine. 6. Saute chicken and mushrooms until chicken is lightly browned. 7. Add tomato puree, reserved diced tomato, vinegar, basil, parsley, sugar, hot pepper sauce, salt and pepper. 8. Bring to boil; reduce heat to medium low, cover and continue to cook, stirring occasionally, for 20 to 25 minutes or until chicken is cooked and tender. 9. Serve with couscous or brown rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
