Recipe - Chicken Mallorca

1 One half cup Sliced mushrooms
2 teaspoon Olive oil
1 One fourth cup Red and green bell peppers;
squares
1 lg Onion; cut into eighths
1 lg Garlic clove; minced
16 ounce Skinless boneless chicken
breasts (4 ounces each
serving)
14 One half ounce Stewed tomatoes; Italian
style
2 lg Carrots; thinly cut or sliced up
3 tablespoon Sherry or apple juice
1 One half tablespoon Chopped olives; oilcured,
black
1 teaspoon Dried thyme
Three fourths teaspoon Paprika
One half teaspoon Dried marjoram
Salt; optional
3 cup Hot cooked rice

Review: "A colorful melange of vegetables and a hint of the Mediterranean
distinguish this dish."
In a large nonstick frying pan, combine the mushrooms and 1 teaspoon of
the oil. Cook over high heat, stirring, for 5 minutes, or until the
mushrooms are lightly browned. Remove the mushrooms from the pan and set
aside.
Add the peppers, onions, garlic and the remaining teaspoon oil to the pan.
Cook for 5 minutes, or until the onions are limp.
Add the chicken breast halves to the pan and cook, turning the pieces
occasionally, for 3 minutes.
Stir in the tomatoes, carrots, sherry or apple juice, olives, thyme,
paprika and marjoram. Adjust the heat so the mixture simmers. Cook,
stirring occasionally, for 25 minutes, or until the chicken is very tender.
Add the reserved mushrooms and cook for 5 minutes. Season with the salt (if
using). Serve over the rice.
Per serving 399 calories,
: 5.6 g. total fat (13% of calories)
: 1.1 g. saturated fat
46 mg. cholesterol
: 334 mg. sodium ISBN 0875962696 edited by Jean Rogers; listed
Nov 1996 by Path c/o McRecipe
Recipe By : Prevention's Healthy OneDish Meals (1996)

Posted to MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 14:54:42 0800 (PST)

From: PatH phannema@wizard.ucr.edu