Hunter'S Chicken

• 1/4 c. flour
• 1 tsp. dried basil leaves, crushed
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper
• 8 chicken thighs
• 1 Tbsp. oil
• 1 can mushroom soup
• 1 (8 oz.) can stewed tomatoes, cut up
• 1 small thinly sliced carrot
• 1 medium zucchini, sliced
• hot cooked noodles
• grated Parmesan cheese

1. On waxed paper, combine flour, basil, garlic powder and pepper.
2. Coat chicken lightly in flour mixture.
3. Brown chicken, one-half at a time.
4. In same skillet, combine soup, tomatoes and carrots.
5. Heat to boiling; return chicken to skillet.
6. Reduce heat and cover.
7. Cook for 15 minutes, stirring occasionally.
8. Stir in zucchini.
9. Cover; cook for 10 minutes or until chicken is done.
10. To serve, arrange chicken over noodles.
11. Stir sauce and spoon over chicken.
12. Sprinkle with Parmesan cheese.

flour, basil, garlic powder, pepper, chicken, oil, mushroom soup, tomatoes, carrot, zucchini, noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332314 (may not work)