| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Poultry |
4 |
Servings |
INGREDIENTS
| 6 |
|
Boneless, skinless chicken breast halves |
|
|
(about 1 1/2 pounds) |
| 1/3 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Oil |
| 1 |
lg |
Onion, sliced and separated into rings |
| 1 |
lg |
Green pepper, cut into strips |
| 1/2 |
lb |
Fresh mushrooms, sliced |
| 2 |
|
Cloves garlic, minced |
| 3 |
cn |
Italian tomatoes (14 1/2 Oz, each), undrained |
| 1 |
ts |
Dried oregano leaves |
| 1/2 |
ts |
Dried basil leaves |
|
|
Hot cooked spaghetti |
INSTRUCTIONS
Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper;
dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4
minutes on each side, until golden brown. Remove chicken and set aside.
Add remaining oil to skillet; saute onion and the next 3 ingredients until
onions are translucent, about 4 minutes. Stir in tomatoes and spices,
breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225
F and simmer, uncovered, for 10 minutes stirring occasionally. Add the
chicken; cook for 15 minutes longer until chicken is done. Serve over hot
cooked spaghetti.
Serves 4 to 6.
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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