Wednesday, July 20, 2011

Italian Chicken

6 Boneless chicken breast, I think I will use boneless thighs next time.

Olive oil

1 large red onion

1 large yellow onion

6 cloves garlic, peeled and chopped

2 green bell peppers, chopped

1 pound baby Bella cut in ¼

1 can chopped tomatoes

1 jar spaghetti sauce



1 tsp. Oregano

½ tsp. Tarragon

1 tsp. Italian spice

2 T. Corn starch

1/8 cup water

Slice chicken breast in have so you have two thin pieces,
salt and pepper each slice. Heat olive oil in a large frying pan and fry until
lightly brown on each side but not all the way cooked. Cook a few pieces at a
time, remove to a plate. All onions, garlic, peppers, mushrooms and cook for a
few minutes. Add chicken back to pan with the onion mixture. Add can tomato,
spaghetti sauce, salt, pepper, oregano, Tarragon and Italian spice cover with
lid and cook for about 20 minutes.

Remove lid and mix corn starch with water and add to pan to
thicken sauce, stir carefully so you will not break up the chicken and cook for
about five minutes more.
Serve over pasta or rice.

1 comment:

The Japanese Redneck said...

Looks good. We luv pasta and rice at our house.