A delicious and savory dish that takes advantage of the bounty of homegrown tomatoes while still being easy and light.
Preheat oven to 400F. Line a metal baking dish with foil and place chicken pieces skin side up. Season with a little salt and pepper.
Cut the tomatoes into wedges and scatter over the chicken.
In a small bowl, combine the juice of a lemon, garlic, oregano, basil, dijon, and salt and pepper.
Whisk in oil and make an emulsion.
Pour vinaigrette over the chicken and tomatoes. Toss a little so that everything is covered. Top each piece of chicken with a small piece of butter.
Cook for 40 – 50 minutes or until chicken is done.
Remove chicken from the pan and pour the liquid from the pan into a sauce pan. Heat over medium low heat and add in flour. Cook until the sauce has thickened.
Pour over the chicken and hot cooked egg noodles and serve!
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This was easy and really good! The sauce did not make nearly as much as we would have liked though, so I added a bit of olive oil and margarine to it to make some more. ( Butter would be better, but not kosher). I’d imagine this would also be great with some cheese melted as well… Good recipe
Prep: Cook:
Serves: 4 Level: Easy
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