Ingredients
8 boneless skinless chicken breast halves
2 T. canola oil
1 lare green bell pepper, julienned
1 med. onion, chopped
1 can (28 oz.) stewed tomatoes, cut up
1 1/2 C. mushrooms, fresh, sliced
1/2 C. water
3 tsp. Italian seasoning
1/4 tsp. pepper
3 T. flour
1/4 C. cold water
black olives, sliced (optional)
Serve with hot cooked rice
Preparation
In a large skillet, brown chicken on both sides in oil. Stir in the green pepper, onion, tomatoes, mushrooms, water, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer 10-15 min. or until chicken juices run clear. Remove chicken and keep warm. Combine flour and cold water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 min. or until thickened. Serve chicken and sauce over prepared rice.
