CHICKEN MARGUERITE

l/2 stick butter
2 med. chopped onions
2 large tomatoes, seeded, chopped
2 green bell peppers, chopped
2 garlic cloves, minced
2 tsp. pepper
l/4 tsp. dried chopped thyme
l/2 tsp. poultry seasoning
5 green onions, chopped
l/2 cup chicken stock
2 tbsps. catsup
3 tbsps. soy sauce
salt
6 boneless chicken breast halves
Melt 2 tbsps. butter in heavy large skillet over med. heat. Add
onions, tomatoes, bell peppers and saute until vegetables are tender
about 8 mins. Stir in garlic, pepper, thyme & poultry seasoning.
Cook l mins. Add chopped green onions, stock, catsup and 2 tbsps. so
soy sauce; boil 5 mins. Season with salt. (Can be made l day ahead)
Rub chicken with remaining l tbsps. soy sauce. Melt remaining
2 tbsps. butter in heavy large skillet over med. heat Add chicken
and cook until golden brown and cooked through about 4 mins. per
side. Transfer to plates. Top with vegetable sauce.
Serves 6.