Easy Skillet Chicken

• 2 Tbsp. plus 2 Tbsp. fat-free chicken broth
• 1 c. coarsely chopped onion
• 1/2 green pepper, cubed
• 1/2 red pepper, cubed
• 1/2 c. chopped celery
• 4 skinless, boned chicken breast filets (about 1 lb.)
• 1 zucchini, cut in 1/2-inch thick rounds
• 2 carrots, cut in 1/4-inch thick rounds
• 1 c. sliced mushrooms
• 1/2 tsp. plus 1/2 tsp. Italian seasoning blend
• 1/2 tsp. plus 1/2 tsp. paprika
• dash of white pepper (optional)

1. Place 2 tablespoons chicken broth and onion in a large skillet and cook over medium heat about 5 minutes or until onion softens. Add the peppers and celery; cook an additional 5 minutes or until vegetables begin to color.
2. Add chicken, remaining vegetables and broth.
3. Sprinkle with 1/2 teaspoon each Italian seasoning and paprika.
4. Cook slowly over low heat without covering for 30 minutes.
5. Turn chicken.
6. Add remaining Italian seasoning, paprika and pepper.
7. Continue to cook for 20 minutes or until chicken and vegetables are tender.
8. Yields 4 servings.

chicken broth, onion, green pepper, red pepper, celery, skinless, zucchini, carrots, mushrooms, italian seasoning blend, paprika, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736620 (may not work)