12 chicken thighs, or 6 boneless breasts
Salt and pepper to taste
1/2 stick butter
1 lg. clove garlic, minced
1 c. onions, minced
2 c. tomatoes, crushed
1 c. chicken broth
3 c. Parmesan cheese
4 med. peppers, green and red
1/4 c. oil

Skin thighs, dust with salt and pepper. Melt butter in Dutch oven or large fry pan. Add onion and garlic; saute gently for 10 minutes. Add tomatoes and chicken broth. Cover and cook gently over low heat for 30 minutes. While chicken is cooking, slice peppers into strips, discarding seeds and fiber, saute in hot oil until peppers are soft. Add to chicken when done and cook another 20 minutes. When done arrange on a serving platter and keep hot. Stir cheese into sauce and stir gently over low heat for 3-4 minutes. Spoon over chicken. Great over noodles.