Chicken with Zesty Tomato Sauce

• 5 medium freshly havested vine ripened tomatoes
• 1 tablespoon margarine (Becel)
• 4 boneless skinless chicken thighs
• 14 lb white mushrooms or 14 lb brown mushroom, thinly sliced (or both)
• 1 tablespoon balsamic vinegar
• 6 fresh basil leaves, thinly shredded or 1 teaspoon dried basil
• 2 tablespoons coarsely chopped fresh parsley
• 1 teaspoon light brown sugar
• 2 -3 drops hot pepper sauce
• salt & freshly ground black pepper

1. dice 1 tomato and set aside.
2. Dice remaining tomatoes and place in a large nonstick frypan.
3. Cook over medium low heat, uncovered for 15 minutes or until mixture is reduced by half.
4. Press tomatoes through a sieve to remove seeds and skin (Final pureed mixture should measure approximatealy 1 cup).
5. In same frypan on medium high heat, melt margarine.
6. Saute chicken and mushrooms until chicken is lightly browned.
7. Add tomato puree, reserved diced tomato, vinegar, basil, parsley, sugar, hot pepper sauce, salt and pepper.
8. Bring to boil; reduce heat to medium low, cover and continue to cook, stirring occasionally, for 20 to 25 minutes or until chicken is cooked and tender.
9. Serve with couscous or brown rice.

tomatoes, margarine, chicken thighs, white mushrooms, balsamic vinegar, fresh basil, fresh parsley, light brown sugar, pepper sauce, salt

Taken from www.food.com/recipe/chicken-with-zesty-tomato-sauce-39051 (may not work)