Ingredients: |
Ingredients: 5-6 Skinless Chicken Breast Tenderloins, Cut Into Chunks
Seasoning Salt and pepper to taste
Garlic Powder
Minced Onion
McCormick Montreal Chicken Seasoning
1/8 Cup Olive Oil
2 Garlic Cloves, Chopped
1/2 each of Red and Yellow Bell Pepper, Sliced
1 Cup Baby Bella Mushrooms, Sliced
Lemon Juice
1 (15 oz) Can Diced Tomatoes
1/3 Cup White Wine
1/3 Cup Chicken Stock
1/2 Tbsp. Fresh Thyme Leaves
1/2 Tbsp. Fresh Oregano Leaves
1/8 Cup Chopped Parsley Leaves
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Directions: |
Directions:-In a separate dish combine the mushrooms, 1 garlic clove, a tbsp. of olive oil and enough lemon juice to cover the mushrooms like a marinade. Set this to the side and season the chicken well with the salt, pepper, garlic powder and chicken seasoning.
-Heat the olive oil over high heat. Add peppers & cook until starting to brown. Add the garlic & sauté for 1 minute.
-Keeping the same pan over high heat add the chicken, minced onion, mushroom marinade and enough water to cover all ingredients. Cover the pan and cook, turning occasionally until almost done. Be sure to keep enough water in the pan to not let the chicken dry out.
-Once the chicken is 3/4 of the way cooked, add the white wine, chicken stock, diced tomatoes and herbs (minus the parsley). Bring this to a boil and then reduce heat to simmer. Cover and cook until chicken is cooked through, about 15 minutes.
-If serving immediately, add parsley and enjoy. |
This recipe for Roman Style Chicken is from