I HAVE a large collection of recipes with a Southwest flavor. Served with either pasta or rice, this is one of my husband's favorites.
The moist, flavorful chicken suits any occasion, plus it can be prepared for any number of guests.
-Carolyn Deming, Miami, Arizona
VERIFIED BY Taste of Home Test Kitchen
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1/4 cup canola oil, divided
- 1 medium onion, sliced
- 4 cups chopped fresh tomatoes
- 2 celery ribs, sliced
- 1/4 cup water
- 1/4 cup sliced pimiento-stuffed olives
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon salt, optional
- 1/4 teaspoon pepper
- 1/2 pound fresh mushrooms, sliced
- In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil.
- Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a thermometer reads 170°. Yield: 6 servings.
Originally published as Arizona Chicken in Reminisce
July/August 1998, p45
Reviews forArizona Chicken
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MY REVIEW
Reviewed Sep. 12, 2013
"We really liked this, I just wish there was more sauce."
MY REVIEW
Reviewed Sep. 23, 2010
"Its Great and Fast"
MY REVIEW
Reviewed Jun. 27, 2010
"Very tasty defintely a keeper"
MY REVIEW
Reviewed Mar. 25, 2008
"It takes a little time to make it but it is worth. This dish is very tasty and the sauce is wonderful. I cut back a little on the tomatoes(my own preference) and served with plain rice cooked in vegetable broth, over which I put some of the sauce."
