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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I believe this comes from a Heart and Stroke publication. It is a healthy heart recipe, but dont let that fool ya into thinking its bland and not worth trying! Your kitchen smells wonderful while making it!!! Ingredients:
4 boneless chicken breasts |
1 -2 cup flour (to dredge chicken in) |
pepper, to taste (to dredge chicken in) |
oregano (to dredge chicken in) |
2 tablespoons olive oil |
2 tablespoons butter |
1 cup chopped onion |
10 mushrooms, sliced |
1 cup chicken broth (1 cup water and a chicken oxo cube) |
1 (28 ounce) can whole tomatoes, well drained |
100 ml pitted black olives, halved |
1 -2 garlic clove, crushed |
Directions:
1. Cut chicken into pieces.
2. Dredge chicken in the flour, pepper, oregano mixture.
3. Brown till golden in the olive oil and butter.
4. Place in casserole dish.
5. Saute the chopped onions and sliced mushrooms.
6. Add and mix well the following-.
7. 1 cup chicken broth (1cup water and a chicken Oxo cube).
8. 1 large tin tomato- well drained.
9. 1/2 tin black olives, halved.
10. 1-2 garlic buds, crushed.
11. Place over chickenand mix together well.
12. Bake 350 degree oven, covered, x 45-60 minutes, removing lid last 15 minutes of cooking time.
13. Serve over rice.
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