Italian Country Chicken
- 4 small chicken breast halves (skin removed)
- 1 Tbsp. olive oil
- 8 oz. fresh mushrooms, quartered
- 1 medium green sweet pepper, cut into thin strips
- 1 stalk celery, sliced
- 1 can (14.5 oz.) CONTADINA(R) Recipe Ready Diced Tomatoes with Italian Herbs
- 1 can (6 oz.) CONTADINA(R) Tomato Paste
- Season chicken lightly with salt and pepper, if desired. Brown chicken in hot oil in very large skillet about 10 minutes; turn occasionally. Remove chicken.
- Cook and stir mushrooms, pepper and celery in same skillet until tender.
- Stir in undrained tomatoes, tomato paste and 1 cup water; return chicken to skillet. Bring to boil. Reduce heat; simmer, covered, 30 to 45 minutes or until chicken is done. Serve over hot rice and garnish with celery, if desired.
chicken, olive oil, fresh mushrooms, green sweet pepper, celery, tomatoes, tomato paste
Taken from www.epicurious.com/recipes/member/views/italian-country-chicken-1277374 (may not work)