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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The sauce is excellent. Some notes about the ingredients: The 6 ounces of chicken breast is the yield from 2 bone-in chicken breasts - use bone-in, it makes for a much moister breast. The odd measurements of some of the ingredients (1/2 can tomatoes, 1/2 can of mushrooms) is due to taking an 8 serving recipe and breaking it down to 2 servings. Ingredients:
6 ounces chicken breasts, skin removed |
6 tbsp sliced celery |
6 tbsp chopped green pepper |
2 tbsp chopped onion |
2 1/2 ounces sliced mushrooms, drained |
7 1/4 ounces stewed tomatoes, italian |
1/2 tsp dried parsley flakes |
1/2 tsp vinegar |
1/2 tsp garlic powder |
2 cloves garlic, minced |
1/4 tsp dried basil |
1/4 tsp dried oregano |
1/8 tsp pepper |
Directions:
1. In a medium skillet coated with nonstick cooking spray, saute chicken over medium heat until lightly browned. (Note: I season the chicken breasts with salt and pepper prior to browning.) Remove and keep warm.
2. In the same skillet, saute celery, green pepper, onion and mushrooms until tender. Return the chicken to the pan.
3. Combine the remaining ingredients; pour over chicken and vegetables.
4. Cover and simmer for 30 minutes. Uncover; simmer 10 minutes longer or until chicken juices run clear.
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