Add more vegetables for a more nutritious stew.
Serves: 4
INGREDIENTS:
2 lb boneless skinless whole chicken breast
1 8 oz can tomato sauce
1/2 cup chicken broth
1/2 cup all-purpose flour
1/4 tsp salt
1/4 freshly ground tsp pepper
1/4 tsp onion powder
1/4 tsp paprika
1 tbsp vegetable oil
1 chopped onion
1 cored and chopped green bell pepper
PREPARATION:
1. Cut the chicken into 1-inch cubes and pound until tender.
2. Place the flour on a large plate and mix in the salt, pepper,
onion powder, and paprika.
3. Dredge the chicken pieces in the seasoned flour.
4. In a medium skillet or a shallow flameproof casserole, heat
the oil over moderate heat.
5. Add the onion and green pepper and saute for about 5 minutes,
or until the onion is soft.
6. Remove the vegetables from the skillet and set aside.
7. Add the chicken to the skillet and brown on both sides.
8. Return the vegetables to the skillet and pour the tomato
sauce over evertyhing.
9. Add the stock, cover, and simmer until tender, approximately
10 to 15 minutes.
Posted by Karen
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