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Nutrition Facts
Serving Size 1 (528g) Recipe makes 4 servings
Calories 436
Calories from Fat 81		(18%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.1g
Cholesterol 68mg		22%
Sodium 346mg		14%
Potassium 915mg		26%
Total Carbohydrate 49.1g		16%
	Dietary Fiber 5.0g	20%
	Sugars 9.2g
Protein 34.0g		68%
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Monday Spanish meals

~Rita~

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Basque-Style Chicken

Recipe #254960 | 1 hour | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: lazyme
Sep 24, 2007

This is a simple weeknight dinner from Hunt's.

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breasts
2 tablespoons oil
2 cups mushrooms, halved
2 medium bell peppers, cut into strips
1 medium onion, sliced
1 (14 1/2 ounce) can diced tomatoes
1/2 cup dry white wine
1/4 teaspoon salt and pepper
1/4 cup cold water
2 tablespoons cornstarch
1 cup frozen peas
2 cups cooked rice, hot

Directions

1
In 12-inch skillet, cook chicken in hot oil over medium heat 10 minutes or until light brown, turning to brown evenly.
2
Remove chicken.
3
Add mushrooms, sweet peppers and onion to skillet.
4
Cook and stir 3 minutes.
5
Stir in undrained tomatoes, wine, salt, and pepper.
6
Bring to boiling; reduce heat.
7
Return chicken to skillet.
8
If desired, sprinkle with additional salt and pepper.
9
Simmer, covered, 25 - 30 minutes or until chicken is tender and no longer pink.
10
Transfer chicken to platter.
11
Cover; keep warm.
12
Skim any fat from vegetable mixture.
13
Combine water and cornstarch; stir into vegetable mixture.
14
Stir in peas.
15
Cook and stir until thickened and bubbly.
16
Cook and stir 2 minutes more.
17
Spoon over chicken and rice.

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Featured Reviews for This Recipe

From: ~Rita~

On May 18, 2009

I used fresh oyster,fresh bella and fresh shitakii Mushrooms, a mix of red and yellow bell peppers for color and sweetness, a minced jalapeno for heat, canned crushed tomatoes, added 2 cloves of garlic and a pinch of saffron. Seasoned the chicken with salt, pepper, thyme, rosemary and paprika before frying. Made for ZWT 5 and really enjoyed it! Yummy good. Thanks

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From: acerast

On May 18, 2009

My kind of recipe - simple, quick and great tasting! The ingredients are convenient - things I usually have on hand. In addition it is as colorful as it is delicious. With the rice cooking as the chicken simmers this could easily turn into an affter-work meal for our family. Thanks for sharing this one lazyme. Made for Ali Baba's Babes for ZWT5.

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From: Debbie R.

On May 15, 2009

Very good! This seemed like savory comfort food to me. Not spicy, not too acidic from tomatoes, just right. I loved getting all my vegetables in such an easy manner. DH wouldn't eat it because, news to me, he doesnt like cooked bell peppers. (snort) Anyway, this packs a nutritional punch, and I really liked it. Thanks for a great meal!

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From: PaulaG

On May 14, 2009

The recipe is packed with flavor and lots of vegetables making it a wonderful complete meal. The finished product was served on a bed of short grain brown rice and it was sprinkled lightly with parsley before serving. Made for ZWT 5

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