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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Believe it or not, I found this recipe in a magazine when I was in high school nearly 20 years ago and it was attributed to Dick Van Patten. It's easy and tastes great! Ingredients:
4 boneless skinless chicken breasts |
1/4 cup flour |
2 tablespoons olive oil |
1 cup green bell pepper, diced |
1/2 cup onion, chopped |
1 garlic clove, minced |
8 ounces fresh mushrooms, sliced |
14 ounces crushed tomatoes |
1/2 cup water |
5 teaspoons italian seasoning |
1 teaspoon salt |
1/2 teaspoon ground red pepper |
1/2 cup uncooked rice |
Directions:
1. Dredge chicken in flour; shake off excess.
2. Spray large skillet with cooking spray; add oil. Brown chicken in oil; remove from skillet and set aside.
3. Add green pepper, onion and garlic and saute 5 minutes; add mushrooms and saute additional 3 minutes. Stir in tomatoes, water, Italian seasoning, salt, pepper and red pepper. Bring to a boil and stir in rice. Return chicken to pan.
4. Cover and cook over low heat 30 minutes or until tender and all liquid is absorbed.
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