"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cheery Chicken Skillet, by Debbie Weaver, is from Herring Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 tsp. margarine 1/2 c. chopped celery 1/2 c. coarsely chopped onions 1 c. ea. sliced green & red peppers 1/4 tsp. garlic powder 16 oz skinned boned chicken 3 c. canned tomatoes crushed 1 c. frozen cut green beans 1 tsp italian seasonings 1 tbsp. dried parsely flakes 1/4 tsp pepper 2 c. cooked brown rice
Cut chicken in strips. Melt margarine in a 12-inch skillet. Add the next 5 ingredients, saute until onions are translucent, about 5 mins. Add remaining ingredients except rice. Simmer 30 minutes or until chicken and green beans are tender. Serve eash portion over 1/2 cup brown rice.
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