howard test kitchen

Published 01/24 2014 12:58PM

Updated 01/24 2014 01:07PM

: Serves 4


Cooking Time: 55 min

What You'll Need:
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt,  divided
  • 1/4 teaspoon black pepper
  • 2 1/2 pounds boneless, skinless chicken breast, cut into  cubes
  • 4 tablespoons vegetable oil,  divided
  • 1 pound fresh mushrooms,  quartered
  • 1 large green bell pepper,  chopped
  • 1 large onion,  chopped
  • 2 cloves garlic,  minced
  • 1 3/4 cups beef broth
  • 1 (28-ounce) jar spaghetti  sauce
  • 1 (28-ounce) can diced tomatoes,  undrained
  • 1 teaspoon Italian  seasoning
What To Do:
  1. In a shallow dish, combine flour, 1/2 teaspoon salt, and the black pepper.  Roll chicken in flour mixture, coating completely.
  2. In a soup pot over high heat, heat 3 tablespoons oil until hot; brown  chicken on all sides 5 minutes. Remove chicken from pot; set aside. Add  mushrooms, green pepper, onion, garlic, and remaining oil to pot and cook 5  minutes, or until onions are tender, stirring occasionally.
  3. Add remaining ingredients, including remaining salt; return chicken to pot  and bring to a boil. Reduce heat to low and simmer 30 minutes, or until chicken  is fork-tender, stirring occasionally.


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