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Ingredientes
- 1 1/2 c. Sliced mushrooms
- 2 tsp Extra virgin olive oil
- 1 1/4 c. Red and green bell peppers, squares
- 1 lrg Onion, cut into eighths
- 1 lrg Garlic clove, chopped
- 16 ounce Skinless boneless chicken breasts (4 ounces each serving)
- 14 1/2 ounce Stewed tomatoes, Italian style
- 2 lrg Carrots, thinly sliced
- 3 Tbsp. Sherry or possibly apple juice
- 1 1/2 Tbsp. Minced olives, oil-cured, black
- 1 tsp Dry thyme
- 3/4 tsp Paprika
- 1/2 tsp Dry marjoram Salt, optional
- 3 c. Warm cooked rice
Direcciones
- Review: "A colorful melange of vegetables and a hint of the Mediterranean distinguish this dish."In a large non-stick frying pan, combine the mushrooms and 1 tsp. of the oil. Cook over high heat, stirring, for 5 min, or possibly till the mushrooms are lightly browned. Remove the mushrooms from the pan and set aside.
- Add in the peppers, onions, garlic and the remaining tsp. oil to the pan.
- Cook for 5 min, or possibly till the onions are limp.
- Add in the chicken breast halves to the pan and cook, turning the pcs occasionally, for 3 min.
- Stir in the tomatoes, carrots, sherry or possibly apple juice, olives, thyme, paprika and marjoram. Adjust the heat so the mix simmers. Cook, stirring occasionally, for 25 min, or possibly till the chicken is very tender.
- Add in the reserved mushrooms and cook for 5 min. Season with the salt (if using). Serve over the rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 4 servings | |
| Calories 386 | |
| Calories from Fat 81 | 21% |
| Total Fat 9.09g | 11% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 304mg | 13% |
| Potassium 763mg | 22% |
| Total Carbs 50.47g | 13% |
| Dietary Fiber 4.1g | 14% |
| Sugars 8.87g | 6% |
| Protein 23.03g | 37% |
