Chicken And Tomato Scampi

• 2 to 3 garlic cloves, minced
• 1/4 cup chopped green onions
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 boneless skinless chicken breast halves, cut into 1-inch pieces
• 1 teaspoon salt, optional
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) Italian stewed tomatoes
• 1/4 cup lemon juice
• 1/2 teaspoon sugar
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• 1/4 cup chopped fresh parsley
• Hot cooked rice, optional

1. In a skillet over medium heat, saute garlic and onions in butter and oil until onions are tender. Add chicken, salt if desired and pepper. Cook for 6-8 minutes or until chicken juices run clear. Add tomatoes, lemon juice and sugar; heat through.
2. Combine cornstarch and water; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Add parsley. Serve over rice if desired.

garlic, green onions, butter, olive oil, chicken breast halves, salt, pepper, italian stewed tomatoes, lemon juice, sugar, cornstarch, cold water, parsley, rice

Taken from www.tasteofhome.com/recipes/chicken-and-tomato-scampi/ (may not work)