Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Arizona Chicken




Source of Recipe


alice


List of Ingredients




6 boneless skinless chicken breast halves, 4 oz. each, 1.5 lb. total
1/4 cup canola oil, divided
1 medium onion, sliced
4 cups chopped fresh tomatoes
2 ribs celery, sliced
1/4 cup each water, sliced pimiento-stuffed olives
2 tsp. each garlic powder, dried oregano
1 tsp. salt, or to taste
1/4 tsp. pepper
1/2 lb. fresh mushrooms, sliced


Recipe



In a skillet, brown chicken on both sides in 2 tbsp. oil. Remove and set aside. In same skillet, sautè onion in remaining oil until tender. Add tomatoes, celery, water, olives, garlic powder, oregano, salt and pepper; bring to a boil. Cover and simmer 15 minutes. Return chicken to pan. Simmer, uncovered, 15 minutes. Add mushrooms; simmer 15 minutes longer or until a meat thermometer reads 170°F. Makes 6 servings.