Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Arizona Chicken




Source of Recipe


Taste Of Home






List of Ingredients



• 6 boneless skinless chicken breast halves (1 1/2 pounds)
  
• 1/4 cup vegetable oil, divided
  
• 1 medium onion, sliced
  
• 4 cups chopped fresh tomatoes
  
• 2 celery ribs, sliced
  
• 1/4 cup water
  
• 1/4 cup sliced stuffed olives
  
• 2 teaspoons garlic powder
  
• 2 teaspoons oregano
  
• 1 teaspoon salt, optional
  
• 1/4 teaspoon pepper
  
• 1/2 pound fresh mushrooms, sliced
  






Instructions



1. In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until meat juices run clear.
   
2. Yield: 6 servings