Yield: 6 servings
Measure | Ingredient |
---|---|
1 each | Onion; Med, Thinly Sliced |
½ cup | Vegetable Oil |
12 eaches | Green Olives; Pitted |
4 cups | Tomatoes; Chopped, 4 Medium |
2 eaches | Celery; Stalks, Chopped |
2 eaches | Cloves Garlic;Finely Chopped |
2 eaches | Bay Leaves |
½ cup | Water |
2 tablespoons | Capers |
1 tablespoon | Oregano Leaves; Dried |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
6 eaches | Chicken Breasts Halves; * |
8 ounces | Mushrooms; Fresh, Sliced |
* Chicken Breast Halves should be boneless. Cook and stir onion in oil in a 10-inch skillet until tender. Stir in remaining ingredients except the chicken breasts and mushrooms. Heat to boiling; reduce heat and simmer, uncovered, for 30 minutes. Place chicken, skin sides up, in a single layer in skillet. Cover and cook over medium-low heat for 30 minutes. Add mushrooms, cover and cook until chicken is done, about 15 minutes longer.