Chicken - Chicken and Potatoes in Mushroom / Tomato Sauce

prep time:: 30 min
total time:: 1 hr 15 min

Makes 6 servings

This is an old Pritikin recipe from the early 80’s. His diet was the fad of that era.....low fat, nothing processed, no added salt.....really pretty good by today’s standards. This is really easy and very, very good...

ingredients

5 potatoes (boiling variety), cut into large cubes
1/2 C whole wheat flour
1/2 t paprika
6 boneless, skinless chicken breasts
1 1/4 C fat free chicken stock
1 large onion, chopped
3/4 C mushrooms, chopped
1/2 C green bell pepper, chopped
1/2 C celery, chopped
3 cloves garlic, crushed
3/4 T soy sauce
1/8 t cayenne pepper
1/2 C dry white wine
16 oz. can diced tomatoes in juice

directions

1
Combine the flour and paprika in a shallow bowl, mixing well. Pound chicken to 1/2" thickness and coat with flour mixture. Shake off excess and set aside.
2
Bring the chicken stock to a boil in a large skillet. Add the onion, mushrooms, green pepper, celery and garlic. Cook the vegetables over moderate heat for 5 minutes, stirring occasionally, then add the soy sauce, pepper and the chicken breasts. Cover and simmer for 5 - 10 minutes, stirring if needed. Stir in the wine and tomatoes. Bring the sauce to a boil, then lower the heat. At this stage, if desired, the skillet contents may be transferred to a baking dish for oven-baking. In either case, arrange the potatoes around the chicken, cover and simmer (or bake at 325 degrees) for 25 minute3s or until the chicken and potatoes are tender. Stir occasionally basting the chicken and potatoes with the sauce.

Source: Debbie Mattar