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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A delightful entree to serve to company, one of my favorites. I serve with Spanish rice or green chile rice. Ingredients:
1 medium onion, thinly sliced |
1/2 cup vegetable oil |
12 green olives, sliced |
4 cups tomatoes, chopped (about 4 medium) |
2 celery ribs, chopped |
2 cloves garlic, finely chopped |
2 bay leaves |
1/2 cup water |
2 tablespoons capers |
1 tablespoon dried oregano leaves |
1 teaspoon salt |
1/4 teaspoon pepper |
6 chicken breast halves, boneless |
8 ounces fresh mushrooms, sliced |
Directions:
1. Saute onion in oil in a 10-inch skillet until tender.
2. Stir in remaining ingredients, except the chicken breasts and mushrooms.
3. Heat to boiling; reduce heat and simmer, uncovered, for 30 minutes.
4. Place chicken, skin sides up, in a single layer in skillet.
5. Cover and cook over medium-low heat for 30 minutes.
6. Add mushrooms, cover and cook until chicken is done, about 15 minutes longer.
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