Skillet Chicken

• 6 thin sliced chicken cutlets (about 1 1/2 lb.)
• 2 tsp. olive oil
• 2 cloves minced garlic
• 1 c. sliced mushrooms
• 2 c. crushed tomatoes
• 1/2 c. dry red wine
• 1/2 tsp. oregano
• 1 tsp. basil
• 1 1/4 lb. skinless, boneless chicken breasts, cut into bite size strips
• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 1/4 c. chicken broth
• 1 c. uncooked long grain rice
• 1 tsp. dried oregano
• 1/2 tsp. paprika
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground saffron or turmeric
• 1 (14 1/2 oz.) can stewed tomatoes, cut up
• 1 medium red sweet pepper, cut into strips
• 3/4 c. frozen peas (look for petite ones)

1. Rinse chicken and pat dry.
2. In a large skillet cook chicken strips half at a time in hot oil for 2 to 3 minutes or until no longer pink.
3. Remove from skillet.
4. Add onion and garlic to skillet and cook until tender, but not brown.
5. Remove skillet from heat.
6. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric.
7. Bring to boiling.
8. Reduce heat; simmer, covered, about 15 minutes.
9. Add undrained tomatoes, sweet pepper and frozen peas.
10. Cover and simmer about 5 minutes more or until rice is tender.
11. Stir in cooked chicken.
12. Cook and stir about 1 minute more or until heated through.

chicken cutlets, olive oil, garlic, mushrooms, tomatoes, red wine, oregano, basil, skinless, olive oil, onion, garlic, chicken broth, long grain rice, oregano, paprika, salt, pepper, ground saffron, tomatoes, red sweet pepper, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287704 (may not work)