EASILY ELEGANT CHICKEN
2 large boneless, skinless chicken breasts (about 1-1/2 pounds)
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup olive oil
1 cup chopped green peppers
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) stewed tomatoes, drained, chopped
1/2 cup sherry
Cut chicken breasts into bite-size pieces; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In frypan, place olive oil and heat over medium high temperature. Add chicken and cook, turning, about 5 minutes or until light brown. Add green pepper and mushrooms and continue to stir and cook until vegetables are tender, about 5 minutes. Add chopped tomatoes, remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and sherry. Cook about 5 minutes more, stirring several times. Serve hot over fettuccini noodles.
Makes 4 Servings.
Source: National Chicken Council
2 large boneless, skinless chicken breasts (about 1-1/2 pounds)
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup olive oil
1 cup chopped green peppers
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) stewed tomatoes, drained, chopped
1/2 cup sherry
Cut chicken breasts into bite-size pieces; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In frypan, place olive oil and heat over medium high temperature. Add chicken and cook, turning, about 5 minutes or until light brown. Add green pepper and mushrooms and continue to stir and cook until vegetables are tender, about 5 minutes. Add chopped tomatoes, remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and sherry. Cook about 5 minutes more, stirring several times. Serve hot over fettuccini noodles.
Makes 4 Servings.
Source: National Chicken Council
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