Rose Dailey


We love this!! It's so fast and easy :-)

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1 c
all-purpose flour for coating
1/2 tsp
1/4 tsp
black pepper
4 lb
boneless, skinless chicken, cut into pieces
2 Tbsp
vegetable oil
onion, chopped
2 clove
garlic, minced
green bell pepper, chopped
(14.5 ounce) can diced tomatoes (i use the italian style)
1/2 tsp
dried oregano
2 c
fresh mushrooms, quartered
salt and pepper to taste


1Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid).
2Fry the chicken pieces until they are browned on both sides. Remove from skillet.
3Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned.
4Return the chicken to the skillet and add the tomatoes and oregano. Cover and simmer for 30 minutes over medium low heat.
5Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
6I serve it on a bed of egg noodles.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Italian
Other Tag: Quick & Easy