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.
File Photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.