1 chicken, cut into serving pieces
Salt & pepper
2 tbsp. butter
1/4 c. chopped green onion
1/2 clove garlic, minced
3 tbsp. lemon juice
1 (14 1/2 oz.) can tomatoes, chopped (& juice)
1 chicken bouillon cube
2 tbsp. chopped basil leaves or 1 tsp. dried
1 bay leaf
2 tbsp. chopped parsley

Bouillon cube - boiled in 3/4 cup water with 1/2 stick celery, 2 sprigs parsley and 1/4 teaspoon dried thyme.

Salt and pepper chicken. Brown in butter. Remove from pan and set aside. Add onions and garlic to skillet and cook briefly, stirring. Add lemon juice, tomatoes and chicken broth. Add also basil, bay leaf and parsley. Simmer 5 minutes. Return chicken to sauce. Cover and cook about 25 minutes, until chicken is tender. Remove bay leaf and serve with rice.