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Italian Chicken Skillet
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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 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 a meat thermometer reads 170°.
Yield: 8 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |