Italian Chicken Skillet Dinner
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 & pieces, drained
2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes
1 tsp dried parsley flakes
1 tsp vinegar
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper
In a large skillet coated with cooking spray, saute chicken over medium heat until browned. Remove & keep warm. In the same skillet, saute celery, green pepper, onion & mushrooms until tender.
Return chicken to pan. Combine the remaining ingredients; pour over chicken & vegetables. Cover & simmer for 30 minutes. Uncover; simmer 10 minutes longer or until a meat thermometer reads 170°.
Makes 8 servings.
Serving Suggestion: Homemade Macaroni & Cheese
Source
Taste of Home Magazine April/May 2000
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