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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Golfers can work up a healthy appetite during a round! So in planning the menu for a golf theme party my husband and I hosted, I served this tasty and hearty skillet meal. The easy-to-fix main dish is a tried-and-true favorite from my recipe file. -Sue Ann O'Buck, Sinking Spring, Pennsylvania Ingredients:
8 boneless skinless chicken breast halves (2 pounds) |
2 tablespoons canola oil |
1 can (28 ounces) stewed tomatoes, cut up |
1-1/2 cups sliced fresh mushrooms |
1 large green pepper, julienned |
1 medium onion, chopped |
1/2 cup water |
3 teaspoons italian seasoning |
1/4 teaspoon pepper |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 cup cold water |
hot cooked rice |
Directions:
1. In a large skillet, brown chicken on both sides in oil. Stir in the tomatoes, mushrooms, green pepper, onion, water, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear.
2. Remove chicken and keep warm. Combine the flour and cold water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce over rice. Yield: 8 servings.
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