Chicken With Tomato Cream Sauce

• 8 boneless skinless chicken breast halves
• 14 cup butter or 14 cup margarine
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons flour
• 1 teaspoon salt
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 cup light sour cream
• 23 cup low-fat parmesan cheese
• 16 ounces hot cooked linguine or 16 ounces pasta, of your choice

1. In large skillet, brown chicken in butter on both sides.
2. Remove and set aside.
3. Add onion and garlic; saute until tender.
4. Stir in flour and salt until blended.
5. Gradually add tomatoes, stirring until blended.
6. Bring to a boil.
7. Reduce heat; return chicken to pan.
8. Cover and simmer for 30 minutes.
9. Remove chicken and keep warm.
10. Reduce heat to low; stir in sour cream and Parmesan cheese.
11. Heat through.
12. Serve chicken and sauce over hot cooked noodles.

chicken, butter, onion, garlic, flour, salt, tomatoes, light sour cream, lowfat parmesan cheese, linguine

Taken from www.food.com/recipe/chicken-with-tomato-cream-sauce-136895 (may not work)