Tender Chicken for Two Recipe

4.5 2 6
Tender Chicken for Two Recipe
Tender Chicken for Two Recipe photo by Taste of Home
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Tender Chicken for Two Recipe

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4.5 2 6
Publisher Photo
Begin dinner with the delightful Tender Chicken for Two from Rosena Vrshek of Phoenix, Arizona. Instead of traditional tomatoes, her version of chicken cacciatore uses ketchup, which imparts a slightly sweet flavor. “Serve it with rice or mashed potatoes, “she suggests.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 3 tablespoons canola oil
  • 1/2 cup chopped onion
  • 1/2 cup sliced mushrooms
  • 1/2 cup chopped green pepper
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 cup sherry or chicken broth
  • Hot cooked rice

Directions

Place the flour, salt and pepper in a large resealable plastic bag; add chicken and shake to coat. In a large skillet, brown chicken in oil over medium heat for 3-1/2 to 4 minutes on each side. Remove and keep warm.
In the same skillet, saute the onion, mushrooms and green pepper until crisp-tender. Stir in the ketchup, water and sherry or broth. Add chicken; cook, uncovered, over medium heat for 14-16 minutes or until juices run clear and sauce is thickened. Serve with rice. Yield: 2 servings.
Originally published as Tender Chicken for Two in Simple & Delicious May/June 2007, p21

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 3 tablespoons canola oil
  • 1/2 cup chopped onion
  • 1/2 cup sliced mushrooms
  • 1/2 cup chopped green pepper
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 cup sherry or chicken broth
  • Hot cooked rice
  1. Place the flour, salt and pepper in a large resealable plastic bag; add chicken and shake to coat. In a large skillet, brown chicken in oil over medium heat for 3-1/2 to 4 minutes on each side. Remove and keep warm.
  2. In the same skillet, saute the onion, mushrooms and green pepper until crisp-tender. Stir in the ketchup, water and sherry or broth. Add chicken; cook, uncovered, over medium heat for 14-16 minutes or until juices run clear and sauce is thickened. Serve with rice. Yield: 2 servings.
Originally published as Tender Chicken for Two in Simple & Delicious May/June 2007, p21

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kibbeyhouse1 User ID: 5300358 224220
Reviewed Apr. 5, 2015

"Super simple to prepare. I had a bag of frozen red, orange & yellow peppers in the freezer that I tossed a handful in the pan. Didn't have fresh, but a can of mushroom pieces and away we went! I really enjoyed it and will fix it again."

MY REVIEW
MystiLatte User ID: 6035493 64579
Reviewed Jan. 16, 2014

"Tasty and simple. Nice flavor"

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