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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is probably one of my favorite recipes. Olives and pearl onions make it a little different from the traditional dish.R. K Richardson, Indianapolis, Indiana Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
4 bone-in chicken breast halves |
2 tablespoons olive oil |
1/4 pound sliced fresh mushrooms |
1 medium onion, thinly sliced |
1 garlic clove, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
3/4 cup frozen pearl onions, thawed |
1/2 cup chicken broth |
3 tablespoons tomato paste |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
1 bay leaf |
1/2 cup whole pitted ripe olives |
hot cooked pasta |
Directions:
1. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a large skillet, brown chicken in oil on both sides. Remove chicken to a greased 13-in. x 9-in. baking dish.
2. In the same skillet, saute the mushrooms, onion and garlic until tender. Add the tomatoes, pearl onions, broth, tomato paste and seasonings. Bring to a boil; pour over chicken.
3. Cover and bake at 350° for 45-50 minutes or until chicken juices run clear. Add olives; bake 15 minutes longer. Discard bay leaf. Serve with pasta. Yield: 4 servings.
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