Make-Believe Middle Eastern Chicken

2 tablespoons vegetable oil

2 skinless, boneless chicken breast halves - cut into cubes

½ cup sour cream

½ cup half-and-half cream

3 teaspoons ground cumin

½ teaspoon ground nutmeg

½ teaspoon ground allspice

1 teaspoon ground white pepper

1 (14.5 ounce) can stewed tomatoes

In a large skillet over medium heat, warm oil and cook chicken for 5 to 10 minutes or until no longer pink.

Turn heat to low. Add sour cream, half and half, cumin, nutmeg, allspice, and ground white pepper to skillet; simmer for about 5 minutes or until sauce is smooth. Do not allow mixture to boil.

Stir stewed tomatoes into the mixture and simmer over low heat for 10 minutes; serve.