Mama’s Chicken Saute
My mother made this dish for our family dinners whenever we wanted comfort food. I always think of her when I make it. It has chicken and egg–symbols of the life cycle. I usually serve it over some form of potato: mashed, boiled baked, or even fried (baked potatoes are the healthiest option). The chicken provides selenium, and the tomatoes offer lycopene. The garlic contributes healthy allicin compounds, while the olive oil adds natural anti-inflammatory compounds (oleocanthal and oleuropein).
2 Tbs. minced garlic
1/2 cup diced onion
2 cups diced tomatoes
12 oz. skinless, boneless chicken breasts, cut into 2-inch strips
1/4 cup soy sauce
2 bay leaves
Pinch of ground pepper
2 hard-boiled eggs
1. Heat the olive oil in an enamel-coated cast-iron casserole or Dutch oven over medium-high heat. Add the garlic, onion, and tomatoes and saute for about 5 minutes.
2. Add the chicken, soy sauce, bay leaves, and pepper. Bring to a boil, reduce heat, and simmer for 10-15 minutes.
3. Add the eggs and simmer until chicken is cooked through and sauce has thickened, about 10 minutes.