| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Poultry, Mexican | 6 | Servings |
INGREDIENTS
| 1 | Onion; Med, Thinly Sliced | |
| 1/2 | c | Vegetable Oil |
| 12 | Green Olives; Pitted | |
| 4 | c | Tomatoes; Chopped, 4 Medium |
| 2 | Celery; Stalks, Chopped | |
| 2 | Cloves Garlic;Finely Chopped | |
| 2 | Bay Leaves | |
| 1/2 | c | Water |
| 2 | tb | Capers |
| 1 | tb | Oregano Leaves; Dried |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 6 | Chicken Breasts Halves; * | |
| 8 | oz | Mushrooms; Fresh, Sliced |
INSTRUCTIONS
* Chicken Breast Halves should be boneless. ~------------------------------------------------------------------------- Cook and stir onion in oil in a 10-inch skillet until tender. Stir in remaining ingredients except the chicken breasts and mushrooms. Heat to boiling; reduce heat and simmer, uncovered, for 30 minutes. Place chicken, skin sides up, in a single layer in skillet. Cover and cook over medium-low heat for 30 minutes. Add mushrooms, cover and cook until chicken is done, about 15 minutes longer. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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