Sauteed Chicken Breasts w/Green Peppers & Onions 4 to 6 skinless, boneless chicken breasts Lemon-pepper seasoning 1 1/2 bell peppers 6 cloves of garlic 1 lrg. onion 3 Tbsp. dry Italian oregano 3 Tbsp. dry chopped chives 1 can of cream of chicken soup 2 cups of water
In a large skillet add 1 tablespoon of butter and 2 1/2 tablespoons of olive oil; heat. Season 4 to 6 chicken breasts with lemon-pepper only. Cook on one side until lightly brown, then sprinkle with Italian oregano and chives; turn chicken over sprinkle with Italian oregano and chives. Cut up 11/2 bell peppers 1 onion and 6 cloves of fresh garlic add to chicken. Also add about 2 cups of water, cover and simmer over medium heat for about 10-mins or until chicken is cooked through. Remove chicken, bell peppers and onions from pan set aside. Add 1 can cream of chicken soup to skillet stir until smooth place chicken and vegetables in gravy and cook for 3 to 5 minutes. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
