Recipe: Chicken Murphy (3)

Carole,

Here are a couple recipes I found for you. Hope it is what you are looking for. The third recipe has potatoes, so maybe that one will work.Chicken Murphy

4 breast halves (cut into bite size pieces)
1 jar Progresso pepper salad
2 bell peppers
1 can chicken broth
1 lb. cavatelli or gnocci
1 medium onion peeled and sliced
1/2 cup white wine
1/4 lb. butter
1/2 cup of olive oil

Dredge chicken in seasoned flour (salt & pepper) using a plastic bag.

In a wok, melt butter in olive oil and saute dredged chicken until light golden brown. Remove from wok and reserve. In remaining oil, saute bell peppers and onion until 1/2 cooked. Then add pepper salad. Cook and stir for approximately 5 minutes.

Return chicken to wok and add chicken broth and wine. Continue cooking for 7 - 8 minutes. If sauce is thin, add a roux until desired thickness is reached. Serve on cooked pasta.

Chicken Murphy

6 chicken breast halves, skinned
1 cup dry white wine
1 teaspoon dried whole basil
1 teaspoon dried whole oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, melted
1 (14-ounce) jar sweet cherry peppers
1 pound fresh mushrooms, halved

Place chicken breasts in a lightly greased 13 x 9 x 2-inch baking dish. Combine wine, basil, oregano, garlic powder, salt and pepper in a small bowl; mix well. Pour over chicken. Cover and chill 8 hours or overnight.

Remove chicken from refrigerator; let stand 30 minutes. Brush butter on chicken; pour peppers and liquid over top. Cover and bake at 350*F for 40 minutes. Uncover and add mushrooms. Bake, uncovered, an additional 20 minutes or until done. Transfer chicken breasts, mushrooms and peppers to a serving platter.

Chicken Murphy

Prepare:
4 pounds boneless, skinless chicken breasts
6 tablespoons flour
5 large potatoes
1 large onion
1/2 package fresh mushrooms
1/2 red and green bell peppers
1 jar pepperoncinis in vinegar
1 can whole peeled or stewed tomatoes
1 1/2 pounds sweet Italian sausage

Preheat oven to 350 degrees.

Cut chicken into medium to large cubes and coat with sifted flour. Slice onions and fresh peppers into thick strips. Pare mushrooms in half. Slice sausage into 1 inch pieces; place in cast iron skillet and brown. Set aside.

Using solid shortening, fry ingredients in this order:

potato quarters - until golden brown.
mushrooms - to give a semi-crusty texture (1 minute)
peppers - to soften and brown slightly
Onion - until they take on an translucent appearance (but still slightly crispy)
Chicken - until golden brown

In an 8 X 12 pan or casserole dish:
Distribute evenly the sausage, peppers (red & green), onion strips, mushrooms, potatoes and chicken, giving a uniform appearance.

Pour whole tomatoes and puree (mixing with 1/2 cup puree) or whole can stewed tomatoes on top. Gently mix into Murphy.

Pour entire jar of salad peppers over top, distribute evenly (make sure you add the liquid in the jar, also).

Bake, covered, for 45 minutes longer.