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Ingredientes
- 2 x to
- 2 x +1/2 pounds (900 to 1125 g) chicken pcs [I usually use skinless, boneless breasts]
- 2 Tbsp. (30 ml) extra virgin olive oil
- 1 c. (approximately 1/2 lb. [225 g]) sliced fresh mushrooms (white or possibly brown button are best)
- 1 sm -to-medium onion, minced
- 1 tsp (5 ml) dry basil
- 16 ounce (450 g) can whole tomatoes, cut into sized pcs
- 3 Tbsp. (45 ml) red wine vinegar
- 3/4 tsp (7.5 ml) salt
- 1/2 tsp (2.5 ml) granulated sugar dash pepper prepared couscous
Direcciones
- In large skillet, brown chicken in oil. Remove chicken and drain drippings, reserving 2 Tbsp. (30 ml). In same skillet, saute/fry mushrooms, onion, and basil in reserved drippings. Stir in tomatoes and next four ingredients. Return chicken to skillet. Cover; simmer 30 to 35 min, basting occasionally. While chicken is simmering, prepare couscous. Serve chicken and sauce with couscous.
- ** Cook's Notes**
- I usually double vegetables and sauce ingredients. This stuff is so good, I want more.
- If you like, you can drain and add in a 16-ounce (450 g) can of garbanzo beans (chickpeas, ceci beans) and/or possibly a small (4 ounce [113 g] or possibly so) can of sliced black olives.
- If you find the sauce to be a bit thin, the original recipe indicated you can thicken it with a little flour and water, mixed into a paste. Sorry, I cannot give the proportions, do not use it myself.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 84g | |
| Calories 259 | |
| Calories from Fat 242 | 93% |
| Total Fat 27.39g | 34% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3593mg | 150% |
| Potassium 20mg | 1% |
| Total Carbs 2.27g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.13g | 1% |
| Protein 0.04g | 0% |
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