2 tablespoons butter
1 tablespoon olive oil
2 tablespoons lemon juice
1 pound chicken, cut into strips
3 1/2 tablespoons vegetable oil
8 (28 ounce) cans stewed tomatoes
3 tablespoons tomato paste
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
In a large skillet over medium heat, melt 1 tablespoon butter and saute the olive oil in the butter until lightly browned, about 5 minutes. Remove from heat, and set aside to cool slightly.
Melt 1 tablespoon more butter and place the bottom half in a medium skillet. Steam the tomatoes for about 30 minutes.
Heat the tomato paste together with the hot oil, add to the skillet, and saute for 2 minutes, or until the tomatoes have lightly softened and almost cooked down, respectively. Mix tomato paste with garlic powder, salt, cayenne pepper and cayenne powder into the skillet with the chicken; put the skillet a long way from the heat. Season with remaining 1 tablespoon butter, and pour over the cooked chicken mixture.
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