MEXICAN CHICKEN

08.11.2008 | Author: Cook | Posted in Chicken
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MEXICAN CHICKEN


Servings: 6
Ingredients: 

  • 1 ea Onion; Med, Thinly Sliced
    • 

  • 1/2 c  Vegetable Oil
    • 

  • 12 ea Green Olives; Pitted
    • 

  • 4 c  Tomatoes; Chopped, 4 Medium
    • 

  • 2 ea Celery; Stalks, Chopped
    • 

  • 2 ea Cloves Garlic;Finely Chopped
    • 

  • 2 ea Bay Leaves
    • 

  • 1/2 c  Water
    • 

  • 2 tb Capers
    • 

  • 1 tb Oregano Leaves; Dried
    • 

  • 1 ts Salt
    • 

  • 1/4 ts Pepper
    • 

  • 6 ea Chicken Breasts Halves; *
    • 

  • 8 oz Mushrooms; Fresh, Sliced
    •

* Chicken Breast Halves should be boneless. Cook and stir onion in oil
in a 10-inch skillet until tender. Stir in remaining ingredients except
the chicken breasts and mushrooms. Heat to boiling; reduce heat and
simmer, uncovered, for 30 minutes. Place chicken, skin sides up, in a
single layer in skillet. Cover and cook over medium-low heat for 30
minutes. Add mushrooms, cover and cook until chicken is done, about 15
minutes longer.

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