Mediterranean Chicken Breasts

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½ Tablespoon Peanut or vegetable oil

4 boneless, skinless chicken breasts

1 - 16 oz. can petite-diced tomatoes

½ cup chicken broth

¼ cup tomato paste

1/2 cup dry white wine

2 Tablespoons Worcestershire sauce

1 teaspoon oregano

½ teaspoon basil

1 medium onion quartered and pieces separated

1 cup fresh mushrooms

½ cup green pepper cut into 1inch squares

2 Tablespoons cornstarch

¼ cup water

Cook chicken breasts in oil about 4 minutes per side in a good sized skillet or Dutch oven.

Add the rest of the ingredients except for cornstarch and water.

Bring to a boil.

Reduce heat and simmer covered for about 15 minutes.

Combine cornstarch with water until smooth.

Slowly add to pot.

Bring to a boil.

Cook and stir until juices are smooth and thickened - about 2 minutes.

Serve with rice or pasta.

 

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