Wednesday, June 13, 2012

Healthy Chicken

This recipe comes from Celebrate San Antonio Cookbook.  When Jud and I came to San Antonio 14 years ago to pastor Woodland Baptist Church, we were given this cookbook.  It is a fond memory to cook from this book.  It calls to put this over rice.  I can't imagine that a rice farmer's daughter would have no rice in her pantry, but that is exactly what happened.  I know, I should be sent back to the farm for such silliness, but I put it over some bow tie pasta and it was fine.  Really dad, it was fine. I cut the recipe in 1/2.

4 chicken breasts, skinned and cut in 1/2 inch cubes  I didn't do this.   As you can see, I wanted mine whole.
2 tablespoons oil
1 cup thinly sliced onions
2 cups sliced mushrooms
2 tablespoons minced garlic
1 cup chopped celery
1 tablespoon oregano
1 tablespoon basil
2 cups chopped tomatoes, peeled  If you place them in boiling water for 30 seconds they will peel easily
1/2 cup dry white wine
2 tablespoons lemon juice
1/4 teaspoon cayenne pepper
1 tablespoon margarine or butter
fresh ground black pepper and 1 teaspoon salt
2 tablespoons fresh finely chopped parsley
In a large skillet, heat oil and saute onions. Add mushrooms, garlic, celery, oregano and basil cooking for 1 minute. Add green peppers and cook 2 minutes. Stir in tomatoes and cook for 5 minutes. Add wine, lemon juice, cayenne pepper, and mix well. Set aside. In another skillet, heat 1/2 the margarine and add half the chicken and sprinkle with black pepper and salt. Cook over high heat, stirring until pieces are lightly browned. Do not overcook. Set aside and repeat with remaining chicken.Place all chicken in skillet and pour sauce over chicken stirring gently to combine. Simmer 1 minute. Serve over rice and garnish with parsley

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