Inspired by Betty Crocker Cookbook
Servings 4 servings
large skillet with lid
- 1 1/2 lbs. Chicken breasts or tenders
- 1/4 cup olive oil
- 1/2 cup flour
- 2 cups thinly sliced onion rings
- 1/2 cup green pepper
- 2 cloves garlic crushed
- 1 14 ounce can diced tomatoes
- 1 8 oz can Tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon oregano
- 1/4 cup white cooking wine
Heat oil in large skillet. Coat chicken pieces with flour and cook in oil over medium heat 15 minutes until light brown. Remove chicken; set aside.
Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients except wine. Add chicken to sauce. Cover tightly; simmer 20-30 minutes or until tender. Add cooking wine last 15 minutes of cooking. Serve over shell pasta. Sprinkle with fresh Parmesan. 4 servings.