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Mexican Chicken with Mushroom & Olives

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Submitted by blondmommy

Mexican Chicken with Mushroom and Olives recipe

YIELD

6 servings

PREP

¼ hrs

COOK

hrs

READY

hrs

Ingredients

1 1
MEDIUM MEDIUM ONIONS
thinly sliced
½ 118
CUP ML VEGETABLE OIL
12 12
EACH GREEN OLIVES
pitted *
4 946
CUPS ML TOMATOES
chopped
2 2
EACH CELERY
chopped *
2 2
CLOVES CLOVES GARLIC
finely chopped
2 2
EACH BAY LEAVES *
½ 118
CUP ML WATER
2 3E+1
TABLESPOONS ML CAPERS
1 15
TABLESPOON ML OREGANO
dried
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
6 6
EACH CHICKEN BREASTS
halves, boneless *
8 231.2
OUNCES ML/G MUSHROOMS
fresh, sliced

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 340 57% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 555mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 57g
Vitamin A 22% Vitamin C 31%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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