- In a large skillet place 8 boneless, skinless chicken breasts, 1 cup water, 2 small minced garlic cloves, 1 small chopped onion, 1 teaspoon salt (optional), ½ teaspoon black pepper, 3 medium fresh tomatoes (or 1 can no-salt-added diced tomatoes) and 1 tablespoon chopped fresh parsley. Cover tightly, bring to a boil and then reduce heat to simmer. Cook for 25 minutes.
- Add ¼ cup finely chopped celery, 2 medium peeled, diced white potatoes, 2 small chopped carrots and 2 bay leaves. Cook for an additional 15- 20 minutes, or until the vegetables are tender. Remove the bay leaves before servings.
Makes 8 servings.
Recipe source: www.nih.gov.