Yield: 4 servings
|6 \N||Boneless, skinless chicken breast halves|
|\N \N||(about 1 1/2 pounds)|
|⅓ cup||All-purpose flour|
|1 large||Onion, sliced and separated into rings|
|1 large||Green pepper, cut into strips|
|½ pounds||Fresh mushrooms, sliced|
|2 \N||Cloves garlic, minced|
|3 cans||Italian tomatoes (14 1/2 Oz, each), undrained|
|1 teaspoon||Dried oregano leaves|
|½ teaspoon||Dried basil leaves|
|\N \N||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.
Serves 4 to 6.
Posted by Fred Peters.