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Italian Chicken
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Brief Description
One-skillet dish; can be made ahead and frozen for later.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: healthforapurpose
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Posted On: Dec 05, 2013
Number of Servings:
Ingredients:
- 2 tablespoons - olive oil
- 1 pounds - skinless, boneless chicken breast in 1-inch pieces
- 2 cups - sliced fresh mushrooms (6 oz)
- 1 - large onion diced (1 cup)
- 4 teaspoons - organic cornstarch or arrowroot
- 2 cups - tomato juice
- 1/4 teaspoons - dried basil leaves, crushed 1/8 tsp pepper
- 2 tablespoons - chopped fresh parsley or 2 tsp dried parley flakes
- - chopped fresh parsley
- - fresh basil and sage for garnish
Directions:
In 10-inch skillet over medium-high heat, in 1 T hot oil, cook half the chicken till browned, stirring often. Remove; set aside. Repeat with remaining chicken.
Reduce heat to medium. In same skillet, in remaining 1 T hot oil, cook mushrooms and onion until vegetables are tender and liquid is evaporated, stirring often.
In small bowl, stir together cornstarch, tomato juice, basil and pepper until smooth. Add cornstarch mixture to vegetable mixture. Cook until mixture boils and thickens, stirring constantly.
Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. (Stop here to freeze for later, then thaw and continue.)
Stir in parsley. Sprinkle with additional chopped fresh parsley; garnish with fresh basil and fresh sage.
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