6 chicken breasts
Butter or oil for sauteing
2 lg. firm tomatoes, peeled and chopped
1 tbsp. chopped chives or onion
1/4 tsp. thyme
1/4 tsp. pepper
1 1/2 c. sour cream or yogurt

Saute chicken breasts, over low heat, turning until tender and golden brown (35-40 minutes). Remove and keep warm. Pour off excess fat and in same skillet saute vegetables and seasonings, for 10 minutes. Just before serving add sour cream or yogurt and warm. DO NOT BOIL. Ladle sauce over chicken.