Italian Skillet Mushroom and Chicken Stew

1 tablespoon vegetable oil
1 lb boned and skinned chicken breasts
1 lb fresh white mushrooms, quartered (about 5 cups)
1 cup coarsely chopped onion
1 cup diced celery
1 teaspoon minced garlic
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1/2 teaspoon salt
8 oz fresh green beans, trimmed and halved (2 cups)

In a large nonstick skillet heat oil until hot. Add chicken; cook until brown, 3 to 4 minutes a side; remove from skillet. To skillet add mushrooms, onion, celery and garlic; cook, stirring frequently, until tender, 6 to 8 minutes.

Add tomatoes, salt and chicken; top with green beans. Cover and simmer until chicken is cooked through, 5 to 6 minutes longer.

Servings: 4

Calphalon Classic Nonstick Saute Pan with Cover, 5 quart, Grey

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