Chicken Italian Style


I tried this recipe a long time ago. I've updated it a bit, and it tastes even better.

Chicken Italian Style

1 Tb. olive oil
1 lb. chicken thighs, boneless and skinless
1/2 lb. mushrooms, quartered
1 clove garlic, minced
1 10 oz. pkg. frozen green beans
1 red bell pepper, sliced
1 16 oz. can Italian tomatoes
1/2 tsp. Tabasco

In medium skillet, heat oil over medium heat. Pat chicken dry then season chicken with salt and pepper. Cook chicken until browned on all sides, then remove to a plate. In the skillet, cook mushroom and garlic until tender. Return chicken to skillet, adding green beans, bell pepper, and undrained tomatoes. Add Tabasco sauce to taste. Cook until boiling, then reduce heat to a simmer and cover. Cook for 15 minutes over low heat, or until chicken and vegetables are tender. Serves 4. Great over rice or with pasta.


Comments

Post a Comment

Popular posts from this blog

Soda Cracker Candy

Soda Cracker Candy 35-40 or 1/4 lb. soda crackers 1 c. brown sugar 1 c. butter 1 c. chopped nuts 12 oz. milk chocolate chips Line jelly roll pan with foil. Fill pan with one layer of soda crackers. Boil brown sugar and butter for 2 minutes, stirring all the time. Add chopped nuts. Pour over crackers. Bake at 350 degrees for 5 minutes. Remove from oven and top with chocolate chips and bake 1 more minutes. Smooth melted chocolate over pan. Cool.
Read more

Diamond Cookie Pie

Happy Thanksgiving! I made this pie for the holiday this year and it was a big hit. Easy to make and yummy. Diamond Cookie Pie 1/2 c. butter, softened 3/4 c. brown sugar 2 eggs 1 tsp. vanilla 1/2 c. flour 1 c. chocolate chips 1 c. nuts - the recipe called for walnuts, but we used pecans 1 9-inch uncooked pie shell In large bowl, cream butter, brown sugar, eggs, and vanilla until light and fluffy. Blend in flour. Stir chocolate chips and nuts. Pour mixture into unbaked pie shell. Bake at 325 for 50 to 55 minutes or until top is golden brown or pick inserted into center comes out clean. Serve warm with vanilla ice cream.
Read more

Cranberry-Glazed Turkey

Image
Ready in less than 30 minutes Cranberry-Glazed Turkey 1 lb. turkey cutlets or 1 lb. turkey breast, sliced thin (freeze slightly before slicing) 3 Tb. butter 1 medium onion, sliced 1/2 c. cranberry orange sauce 1/2 tsp. sage 1/2 tsp. salt pepper Pound turkey cutlets until about 1/8" thickness. In large skillet over medium high heat, melt butter. Cook turkey cutlets, a few at a time, until tender and lightly browned on each side, about 3 minutes. Remove turkey to plate and reserve. In dripping, cook onion until tender. Add cranberry sauce, sage, salt and pepper to taste, plus 1/2 c. water. Cook until boiling, then scrape up pan. Serve sauce over turkey. Serves 4. Can substitute chicken for turkey.
Read more