| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Cooking oil |
| 4 |
|
Boneless chicken breasts – skinned |
| 1 |
lg |
Onion – sliced |
| 1 |
|
Green pepper – sliced |
| 1 |
oz |
Plain flour; (25g) |
| 1/4 |
pt |
Chicken stock; (150ml) |
| 1 |
|
14 ounces ti chopped tomatoes; (400g) |
| 2 |
tb |
Tomato puree |
| 1 |
tb |
Worcestershire sauce |
| 1 1/2 |
ts |
Schwartz Italian Seasoning or Oregano |
| 1/2 |
ts |
Schwartz Ground Black Pepper |
| 1 |
ts |
Salt |
INSTRUCTIONS
Heat the oil in a large frying pan and gently fry the chicken, onions
and peppers until the chicken is browned. Stir in the flour and
gradually blend in the stock.
Add the tomatoes, tomato puree, Worcestershire sauce, Italian
Seasoning or Oregano, Black Pepper and salt. Stir well, cover and
simmer gently for 40-50 minutes, or until the chicken is tender.
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