1 lb. chicken cutlets
1/2 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 clove garlic, sliced thin
1/4 c. olive oil
1 3/4 c. tomatoes (1 lg. can)
1/2 tsp. salt
1/3 tsp. parsley, chopped
1/4 tsp. oregano
1/8 tsp. pepper

Cut chicken into 1 inch pieces. To coat chicken evenly, shake 2 or 3 pieces at a time in a plastic bag containing flour, 1/2 teaspoon salt and pepper. Heat olive oil in skillet. Add garlic slices and brown slightly (watch closely). Add flour coated chicken pieces and slowly brown on both sides.

While meat is browning, combine tomatoes, remaining salt, parsley, oregano and pepper. Slowly add tomato mixture to browned chicken. Cover skillet and simmer about 25 minutes or until chicken is tender. If mixture becomes thick, add a small amount of water. Good served over rice.