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6 Boneless, skinless chicken
-breast halves (about 1 1/2 pounds) 1/3 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper
1/4 c Oil
1 lg Onion, sliced and separated
-into rings 1 lg Green pepper, cut into
-strips 1/2 lb Fresh mushrooms, sliced
2 Cloves garlic, minced
3 cn Italian tomatoes (14 1/2 Oz,
-each), undrained 1 t Dried oregano leaves
1/2 ts Dried basil leaves
Hot cooked spaghetti
Preheat 12-inch electric skillet to 350F.
Combine flour, salt and pepper; dredge chicken.
Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown.
Remove chicken and set aside.
Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes.
Stir in tomatoes and spices, breaking up tomatoes with spoon.
Bring to a boil, then reduce heat to 225 F and simmer, uncovered, for 10 minutes stirring occasionally.
Add the chicken; cook for 15 minutes longer until chicken is done.
Serve over hot cooked spaghetti.
Serves 4 to 6.
Posted by Fred Peters.
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