Mr. Food 1-24-14

Published 01/24 2014 08:44AM

Updated 01/24 2014 08:48AM

Serves: 4
Cooking Time: 55 min

What You'll Need:

1/2 cup all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon black pepper
2 1/2 pounds boneless, skinless chicken breast, cut into cubes
4 tablespoons vegetable oil, divided
1 pound fresh mushrooms, quartered
1 large green bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 3/4 cups beef broth
1 (28-ounce) jar spaghetti sauce
1 (28-ounce) can diced tomatoes, undrained
1 teaspoon Italian seasoning

What To Do:

In a shallow dish, combine flour, 1/2 teaspoon salt, and the black pepper. Roll chicken in flour mixture, coating completely. In a soup pot over high heat, heat 3 tablespoons oil until hot; brown chicken on all sides 5 minutes. Remove chicken from pot; set aside. Add mushrooms, green pepper, onion, garlic, and remaining oil to pot and cook 5 minutes, or until onions are tender, stirring occasionally. Add remaining ingredients, including remaining salt; return chicken to pot and bring to a boil. Reduce heat to low and simmer 30 minutes, or until chicken is fork-tender, stirring occasionally.

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