My mother would make a dish I now call Mama’s Chicken Sauté for our family dinners whenever we wanted comfortfood. I always think of her when I make it. It has chicken and egg–symbols of the life cycle. I usually serve it over some form of potato, usually mashed, boiled, or baked (baked potatoes are the healthiest option). The chicken provides selenium, and the tomatoes offer lycopene. The garlic contributes healthy allicin (Ai, DP) compounds, while the olive oil adds natural anti-inflammatory (Ai) compounds (oleocanthal and oleuropein). Here’s her recipe for you!
Mama’s Chicken Sauté
2 Tbs. olive oil
2 Tbs. minced garlic
1/2 cup diced onion
2 cups diced tomatoes
12 oz. skinless, boneless chicken breasts, cut into 2-inch strips
1/4 cup soy sauce
2 bay leaves
Pinch of ground pepper
2 hard-boiled eggs
- Heat the olive oil in an enamel-coated cast-iron casserole or Dutch oven over medium-high heat. Add the garlic, onion, and tomatoes and saute for about 5 minutes.
- Add the chicken, soy sauce, bay leaves, and pepper. Bring to a boil, reduce heat, and simmer for 10-15 minutes.
- Add the eggs and simmer until chicken is cooked through and sauce has thickened, about 10 minutes.