postheadericon Clubhouse Chicken


8 (4 ounce) skinless, boneless chicken breast halves
2 tablespoons canola oil
1 (28 ounce) can stewed tomatoes, cut up
1 1/2 cups sliced fresh mushrooms
1 large green pepper, julienned
1 medium onion, chopped
1/2 cup water
3 teaspoons Italian seasoning
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1/4 cup cold water
Hot cooked rice


In a large skillet, brown chicken on both sides in oil. Stir in the tomatoes, mushrooms, green pepper, onion, water, Italian seasoning and pepper. bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear.

Remove chicken and keep warm. Combine the flour and cold water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce over rice.

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