cornstarch and water mixture
hot cooked egg noodles
1 medium sliced onion
1 tablespoon vegetable oil
1/2 cup ketchup
1/2 teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 cup apple cider vinegar
1/8 teaspoon pepper
16 ounces drained tomatoes
2 cloves minced garlic
6 skinless boneless chicken breast halves
In Dutch oven or large skillet, saute onion, garlic and herbs in oil until onion is tender crisp. Stir in tomatoes and next 4 ingredients. Add chicken. Bring to a boil; reduce heat and simmer, covered, 15 to 20 minutes or until chicken is tender, turning and basting occasionally. Remove chicken. To thicken sauce, gradually stir in mixture of equal parts cornstarch and water, simmering until thickened. Serve chicken and sauce with noodles. Makes 5 to 6 servings.
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