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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Chicken pieces with a light flour coating, simmered with mushroom and tomato juices and cooked with onion, garlic, soy sauce and olives. A bit of Europe, a tad of Asia and a dollop of the Middle East. That's Continental Chicken! Serve over a bed of hot cooked rice, if desired. Ingredients:
1 (3 pound) whole chicken, cut into pieces |
1/4 cup all-purpose flour |
2 tablespoons vegetable oil |
1 (4.5 ounce) can sliced mushrooms, drained |
1 (16 ounce) can italian-style diced tomatoes, drained |
1/3 cup soy sauce |
1 clove garlic, crushed |
1 onion, sliced |
1/4 cup pitted black olives |
Directions:
1. Dredge chicken pieces in flour until well coated. Heat oil in a large skillet over medium high heat and brown coated chicken pieces slowly in hot oil.
2. Meanwhile, combine reserved mushroom liquid with the tomatoes, soy sauce and garlic in a large saucepan and stir together. Add browned chicken and onion and stir together; cover saucepan and simmer over low heat for 45 minutes or until chicken is cooked through and tender.
3. Stir in mushrooms and olives and bring all to a boil; serve hot, coating with additional soy sauce if desired.
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