Chicken & Red Potatoes

4 small red potatoes, unpeeled, steamed and sliced
1/4 C low-sodium, defatted chicken broth
4 skinless, boneless chicken breast halves (4 oz each)
1-1/2 C chopped, peeled fresh plum tomatoes
3 T chopped red onion
2 T chopped parsley
1 small clove garlic, minced
Freshly ground black pepper, to taste

Place all ingredients in a large skillet or saucepan. Cook, covered, over low heat until chicken is done, about 15 minutes. Serve immediately.

Suggestion:

• Basil, rosemary, or other herbs to taste may be used in addition to or in place of the parsley.