SKILLET CHICKEN

You will need:

2 boneless, skinless chicken breast halves, cut in half
1 Tbsp. butter or margarine
1/2 c. chopped onion
1 can (14-1/2 oz.) or 1 pint jar diced tomatoes, undrained
1 Tbsp Worcestershire sauce
1/2 tsp. ground mustard
1/2 tsp salt
1/8-1/4 tsp pepper
hot, cooked rice

In skillet, brown chicken in butter. Add onion; saute until tender.

Stir in tomatoes, Worcestershire sauce, mustard, salt, and pepper.

Bring to boil over medium heat. Reduce heat, cover and simmer for

15 minutes or till chicken juices run clear.

Serve over rice.
Yield 2-4 servings.