Bluebonnet Collected Recipes

4 boneless, skinless chicken breasts, cut into pieces
2 tablespoons olive oil
2 medium onions, chopped
1 tablespoon flour
1/2 pound mushrooms, chopped
1/2 cup water
1/4 cup dry white wine
3 tablespoons tomato paste
1 clove garlic, crushed
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped parsley

Heat oil in a large nonstick skillet over medium heat until hot. Add chicken and quickly brown on all sides. Add onions and cook until onions are slightly browned. Sprinkle with flour and cook for 3 minutes stirring constantly.

Add mushrooms, water, wine, tomato paste, garlic, thyme, bay leaf, salt and pepper and bring to a boil. Reduce heat, cover and simmer gently for 15-20 minutes or until chicken is no longer pink. Sprinkle with parsley and serve. Can be served over rice or pasta (not included in nutritional analysis below).

Makes 6 Servings
Serving Size: 8 ounces.

RESOURCE: 24HR Fitness