Tuesday, January 24, 2012


1 medium green bell pepper
1 large carrot
1 medium zucchini
1 tbsp olive oil
4 skinless boneless chicken breast pounded to 1/4-inch thickness
1/2 tsp oregano
salt to taste
pepper to taste
1 can (14-oz) Italian-style stewed tomatoes
1/2 cup sliced black olives
5 or 6 medium to large (approximately 4-oz) mushrooms, sliced*

Cut the bell pepper, zucchini, and carrot into long (about 3-inch), thin strips; set aside.  Slice the mushrooms and set aside.

In a large skillet over medium heat cook the chicken in the olive oil until the chicken is lightly browned on both sides, approximately 3 minutes per side.  Sprinkle with the salt and pepper and the oregano.  Remove from the skillet.

Add the tomatoes, cut-up vegetables, and the olives.  Cook, covered, for 3 minutes.  Add the chicken back into the skillet and increase the heat to medium-high.  Cook, uncovered, for approximately 5 minutes until the sauce is slightly thickened, chicken is tender and cooked through, and the vegetables are tender. 

*A can of sliced mushrooms may be substituted but be sure to drain well.

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