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Italian Chicken Skillet

8 bone-in chicken breast halves (8 ounces each), skin removed
3/4 cup sliced celery
3/4 cup chopped green pepper
1/4 cup chopped onion
1 can (4 ounces) mushroom stems and pieces, drained
2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes
1 teaspoon dried parsley flakes
1 teaspoon vinegar
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper

In a large skillet coated with cooking spray, saute chicken over

Printed from tasteofhome.com Sep 6, 2008

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Italian Chicken Skillet cont.

medium heat until browned. Remove and keep warm. In the same skillet,
saute celery, green pepper, onion and mushrooms until tender. Return
chicken to pan. Combine the remaining ingredients; pour over chicken
and vegetables. Cover and simmer for 30 minutes. Uncover; simmer 10
minutes longer or until chicken juices run clear.

Yield: 8 servings.