Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Boneless, skinless chicken
-breast halves
(about 1 1/2 pounds)
1/3 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper
1/4 c Oil
1 lg Onion, sliced and separated
-into rings
1 lg Green pepper, cut into
-strips
1/2 lb Fresh mushrooms, sliced
2 Cloves garlic, minced
3 cn Italian tomatoes (14 1/2 Oz,
-each), undrained
1 t Dried oregano leaves
1/2 ts Dried basil leaves
Hot cooked spaghetti
Preheat 12-inch electric skillet to 350F. Combine
flour, salt and pepper; dredge chicken. Add 2
tablespoons oil to skillet; saute chicken for 4
minutes on each side, until golden brown. Remove
chicken and set aside. Add remaining oil to skillet;
saute onion and the next 3 ingredients until onions
are translucent, about 4 minutes. Stir in tomatoes
and spices, breaking up tomatoes with spoon. Bring to
a boil, then reduce heat to 225 F and simmer,
uncovered, for 10 minutes stirring occasionally. Add
the chicken; cook for 15 minutes longer until chicken
is done. Serve over hot cooked spaghetti.
