Stewed Chicken

4 Skinless Boneless Chicken Breast
1 onion chopped
1 small can tomato sauce
2 cups water
1 teaspoon granulated garlic
½ teaspoon black pepper
1 teaspoon Lawry’s Seasoned Salt
1 tablespoon splenda brown sugar
4 tablespoons olive oil

Measure olive oil and chopped onion in a dutch oven.  On medium heat over the stove cook onion in olive oil until tender.  Add chicken breasts and cook on both sides.  Add the remaining ingredients and simmer on low to medium heat uncovered for 1 hour.

This stewed chicken can be served over rice, mashed potatoes, or spaghetti. 

Pair with your favorite green vegetable and never forget the wine.  Enjoy and remember just have fun! Let's Have Some Fun!